I’ve been listening to loads of audiobooks on our walks and car naps. I HIGHLY recommend any of Frederik Backman’s books, specifically: My Grandmother Asked Me To Tell You She’s Sorry. It was excellent, one of those books that will stick with me for a long time, I laughed and cried and hope you do too.
I made an apple cake that didn’t work at all, the caramel spilled all over our new oven. We have been apple picking twice and plan on going again this week. Fruit picking has been a fun activity to do with Baby G and I’m not sure how to replace it once the orchards close!
And I made these cookie shot glasses. A few years ago when I first saw cookie shot glasses online I attempted them and they didn’t work at all. Keeping shape with a regular cookie recipe simply didn’t work. Nicole Hunn from Gluten Free On A Shoestring made some last year and I filed it away as something I totally had to make. You’ll likely need a mold for these, I prefer silicone and got mine here.
My dinner club had a dessert theme this past week and I thought this was the perfect place to serve these cookie shot glasses. I made the cookies exactly how Nicole made them the first try but didn’t love the texture. The cookies seemed more pie crust and less cookie to me. I hemmed and hawed about it and finally decided to switch the butter and shortening quantities and preferred that consistency. The flour mixture I use is different but the base of the recipe is totally Nicole’s.
They had to be chocolate free due to a friend’s needs so funfetti seemed the obvious choice. But I was stumped on what to coat them with until I remembered royal icing. I spooned some royal icing into each cookie swirled it around and then turned the cookie upside down so the icing didn’t puddle at the bottom. It worked great! I used Halloween themed sprinkles for these to add to the fun.
- 94 G Premium Flax All Purpose Gluten Free Flour
- 94 G White Rice Flour
- ¼ tsp salt
- 75 G Coconut Sugar
- 72 G Butter, room temperature
- 25 G Shortening
- 1 egg white
- 2 tsp vanilla extract
- 1 oz sprinkles
- ½ cup royal icing
- Grease molds and preheat oven to 375F.
- Whisk the flours, salt, coconut sugar in a large bowl.
- Mix in the butter and shortening, I did this by hand.
- Stir in the egg white, vanilla extract, and sprinkles.
- Press the dough into the molds.
- Place mold on a cookie sheet and bake 18 minutes.
- Cool completely before icing.
- Spoon icing into each cookie, swirl around to get onto the sides and place upside down on a plate for the excess to drain.
- Serve with milk!