Old-fashioned hermit cookies made modern with the use of gluten-free flour blend.
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1 cup Gluten-Free Flour Blend (see below)
1 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon baking soda
18 teaspoon salt
12 cup firmly packed brown sugar
6 tablespoons Land O Lakes® Butter, softened
2 tablespoons sour cream
12 cup sweetened dried cranberries or raisins
12 cup chopped walnuts
STEP 1
Combine gluten-free flour blend, cinnamon, ginger, baking soda and salt in bowl. Set aside.
STEP 2
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.
STEP 3
Heat oven to 350ºF.
STEP 4
Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment paper-lined cookie sheets. Bake 12-14 minutes or until edges are browned.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
