** Recipe from Landee See, Landee Do **

* 1 c. butter

* ¾ c. cornstarch

* ¾ c. powdered sugar

* 1 c. flour

* 1 recipe Cream Cheese Frosting (see below)

Preheat oven to 350.  In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting
* 1 (3 oz.) package cream cheese, softened

* 1 c. powdered sugar

* ½ tsp. vanilla

Mix all ingredients together.  Color with food coloring if desired.

Jell-o Easter Egg Cookies

** Recipe from Red Couch Recipes **

* 3/4 c. butter or shortening
* 1/2 c. sugar
* 2 eggs
* 1 (3 oz.) package of Jell-o
* 1 tsp. vanilla
* 1 tsp. baking powder
* 1 tsp. salt
* 2-1/2 c. flour

Heat oven to 350.  Mix all ingredients.  If dough seems a bit dry add the tiniest amount of water.  Spray egg mold impressions with Pam that contains flour or Baker's Joy.  Press ball of dough in egg mold and press dough firmly to fit the egg mold.   Bake about 6-8 min.  If you don't have an egg mold, you can make normal cookies.  Allow the cookies to bake longer from 8-10 min.  If desired, drizzle with powdered sugar icing.  Just add a very small amount of water to powdered sugar to make the icing.

To make multi-colored cookies, just combine 2 or 3 colored balls of dough!!

Coconut Crunch Cookie-Candy

** Recipe from blackjack bake house **

* 1 c. shredded sweetened coconut
* 1/2 cup all-purpose flour
* 2 Tbl. sweet rice flour (see note)
* 1/4 tsp. baking powder
* 1/2 c. butter, cold, cut into small cubes
* 1/2 tsp. kosher salt
* 1/2 c. confectioners' sugar
* 1/3 c. light brown sugar
* 1 Tbl. water
* 1 tsp. vanilla
* 1/2 c. chopped pecans
* 1 c. semi-sweet chocolate chips (or bittersweet, white, vanilla, cherry, etc.)

Preheat oven to 350. Line a baking sheet with foil.  In large bowl, whisk together both flours, baking powder and coconut.  With mixer on low, add butter & beat for about 1 min. Turn mixer on med-low and beat until butter is well blended with dry ingredients & mixture is starting to cream together, about 1-2 min.  Add confectioners' sugar, brown sugar, salt, water & vanilla. Beat just until everything is combined and forms a very soft cookie dough. Stir in chopped pecans.  Drop large spoonfuls of dough evenly across prepared baking sheet. Pat dough out until it forms a 9x13 rectangle.  Bake about 20-22 min, rotating sheet halfway through bake time. Cookie should be golden brown & have just stopped bubbling.  Place pan on cooling rack. Immediately sprinkle chocolate chips evenly across surface. Allow to sit about 3 min. With spatula, smooth melted chocolate across surface of cookie.  Allow cookie to cool completely on pan. When cool, peel cookie from foil and break into pieces.

** Note: I'm always looking for a reason to use sweet rice flour, but if you don't have it on hand, I believe cornstarch can be used in its place.

GF Doughnuts

** Recipe from  Gluten Free Cooking School **

* 1 c. warm water
* 2 envelopes active dry yeast (1.5 Tbsp)
* 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2/3 c. sugar
* 2/3 c. butter, softened (dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work)
* 3 large eggs
* 2 tsp. vanilla extract
* 1 tsp. salt
* 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2 tsp. xanthan gum
* 1/2 gallon of oil (for frying)

Add yeast to the warm water & proof for 5 min. Stir in 1 c. flour, cover bowl with plastic wrap, and let it sit for 30 min. Whisk together sugar, butter, eggs, vanilla, and salt & add it to yeast/flour mix. Add in remaining 3.5 c. of flour & xanthan gum. Mix dough together for several minutes. Dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”.  Cover bowl with plastic wrap and let sit in a warm spot for 2 hrs. Then put it in refrigerator for at least 3 hrs, (but up to 16 hours).  Roll out dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out doughnut, and then a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll scraps and continue as above until you’ve used all the dough. Let doughnuts rise in a warm place for an hr. Do not cover them – the exterior needs to dry out slightly.  Pour oil into a large deep skillet (or stock pot) and heat it to 375. (If you start oil after doughnuts have risen for 45 min, everything should be ready at the same time.) Carefully drop a few doughnuts into hot oil, being careful not to crowd. When one side has browned nicely (doesn’t take long) flip doughnut over and cook until other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.  When doughnuts come out of oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in vanilla glaze & set them on a cooling rack.

yield: about 1 1/2 doz.

Vanilla Almond Glaze
* 1 c. confectioner’s sugar
* 2–3 Tbl. water
* 1/4 tsp. vanilla extract
* 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed.