Broccoli Waldorf Salad
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Gluten Free Swedish Shortbread – Betsy Larson
1 c butter or margarine softened ½ c plus 2 T sugar
2 tsp almond extract 10 oz seedless raspberry jam 2-3 tsp water 1 c powdered sugar 2-1/2 c Kinnikinnick all purpose flour (packed) 2 tsp xanthium gum
Cream butter and sugar. Add flour and mix well. Divide dough into 6 parts. Roll into strips about 2 inches wide and the length of the cookie sheet (3 strips per cookie sheet). Make indentations down the center of strips with knife. Slightly fill with jam. Bake at 350 degrees for 10 minutes. Mix powdered sugar, almond extract and water o make thin glaze. While still warm, drizzle glaze across strips and cut diagonally into one inch slices. Makes 5 to 6 dozen.
Gluten Free Swedish Shortbread – Betsy Larson
1 c butter or margarine softened ½ c plus 2 T sugar
2 tsp almond extract 10 oz seedless raspberry jam 2-3 tsp water 1 c powdered sugar 2-1/2 c Kinnikinnick all purpose flour (packed) 2 tsp xanthium gum
Cream butter and sugar. Add flour and mix well. Divide dough into 6 parts. Roll into strips about 2 inches wide and the length of the cookie sheet (3 strips per cookie sheet). Make indentations down the center of strips with knife. Slightly fill with jam. Bake at 350 degrees for 10 minutes. Mix powdered sugar, almond extract and water o make thin glaze. While still warm, drizzle glaze across strips and cut diagonally into one inch slices. Makes 5 to 6 dozen.
Gluten Free Swedish Shortbread – Betsy Larson
1 c butter or margarine softened ½ c plus 2 T sugar
2 tsp almond extract 10 oz seedless raspberry jam 2-3 tsp water 1 c powdered sugar 2-1/2 c Kinnikinnick all purpose flour (packed) 2 tsp xanthium gum
Cream butter and sugar. Add flour and mix well. Divide dough into 6 parts. Roll into strips about 2 inches wide and the length of the cookie sheet (3 strips per cookie sheet). Make indentations down the center of strips with knife. Slightly fill with jam. Bake at 350 degrees for 10 minutes. Mix powdered sugar, almond extract and water o make thin glaze. While still warm, drizzle glaze across strips and cut diagonally into one inch slices. Makes 5 to 6 dozen.