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Old-fashioned hermit cookies made modern with the use of gluten-free flour blend.
Combine gluten-free flour blend, cinnamon, ginger, baking soda and salt in bowl. Set aside.
Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add gluten-free flour blend mixture and sour cream; beat at low speed until well mixed. Stir in cranberries and walnuts. Cover; refrigerate 30 minutes or until chilled.
Heat oven to 350ºF.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment paper-lined cookie sheets. Bake 12-14 minutes or until edges are browned.
Dietary Fiber: 1g
I've made these twice now and they are delicious! Very much as I remember hermit cookies from my childhood, only of course gluten-free.
well, i just tried this.... came out very crumbly, but put it in oven anyways... nothing changed. going to try this again.... VERY dry! will process again with 1 more tbl of butter.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1828
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Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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