Gluten Free Bacon and Eggs Cookies
I got the inspiration for these when one of the firefighters I work with brought in a batch his wife had made. Hers were made on regular Arrowroot cookies she bought in the store, so I couldn’t eat one.
INGREDIENTS
For the cookies:
¼ cup butter, softened
½ cup palm sugar
2 eggs
1 ¼ cups cassava flour
½ cup arrowroot flour
¾ tsp baking powder
For the “bacon and eggs”
1 cup GF white candy maker wafers
12 or more yellow GF candy maker wafers
12 or more Glutino GF pretzel sticks
DIRECTIONS
Preheat oven to 350ºF
Lightly grease two large cookie sheets.
In a mixer bowl, beat the butter and eggs.
Add the dry ingredients and blend well.
Dust a board with cassava flour and roll the dough out to about 1/8th inch thick.
Cut with a round or oval cookies cutter.
Place on prepared cookie sheets and prick several times with a fork.
Go ahead and try out different patterns if you like – they will be hidden by the “bacon and eggs” anyway.
Bake until golden – about 8 minutes.
Allow to cool and decorate with the following.
Melt the white wafers and spread onto cookies covering most of the cookie.
Place a yellow wafer on one edge of the white.
Break a pretzel stick in half and place both halves side by side on the largest part of the white.
Do the cookies one at a time, so that the yellow wafer and the pretzels will stick.
