Easy Sugar Cookies or Tart Shells (FODMAP friendly)

I picked up some Bob’s Red Mill Gluten Free Vanilla Cake Mix to experiment with this week.

I created the cutest tart shells and cookies with the same recipe.  I have to say the tart shell idea is wicked cute but I did find it a bit hard to remove them from the muffin tin.

If you want to keep this recipe easy-peasy…then definitely just roll out and make cookies.

But the tart shells were so dang cute.

I just added a stick of butter, an egg and about 1/3 cup of corn meal to the cake mix.

 Rolled it out use a small scalloped edge cookie cutter about 3 in in diameter and placed on the back side of a generously oiled mini-muffin tin.This cute idea was courtesy of my Mom who is always scouring magazines to get new recipes.  When these little cups were thoroughly cooled, I removed from the tin and filled with a bit of whipped cream.

Then topped with some chopped strawberries and blueberries. So cute, right?

I saved half the dough in the fridge and the next day whipped up some cookies with the same dough.  This time I made up some diamond shaped cookies and added just a sprinkle of cinnamon sugar with my Trader Joe’s Cinnamon Sugar grinder!

These cookies are delightful…but SWEET…so suggest a one cookie limit if possible!

Here’s the recipe.  Hope you enjoy!

Easy Sugar Cookies or Tart Shells (FODMAP friendly)

Ingredients

  • 2 1/2 cups Bob's Red Mill GF Vanilla Cake Mix
  • 1 stick of butter, room temp.
  • 1 egg
  • 1/3 cup corn meal

Instructions

  1. Preheat oven to 350 degress.
  2. Gently blend butter and 1 cup of cake mix. Slowly add the remaining 1 1/2 cups of mix. Beat in egg and corn meal.
  3. Roll out dough on parchment paper using extra mix as 'flour' to avoid dough from sticking or use a bit of brown rice flour to about 1/3 inch thickness.
  4. Cut in desired shape--use about a 3 inch round cookie cutter if using backside of small size muffin tins. Be sure muffin tin is generously oiled.
  5. Bake about 7-8 minutes or until lightly brown on edges.
  6. Allow cookies and tart shells to fully cool before removing from muffin tin or cookie sheet.
  7. If making tarts, use small amount of whipped cream -1 TB and top with 1 TB low FODMAP fruit of choice.
  8. If making cookies, bake as is or sprinkle with small amount of cinnamon or cinnamon sugar.
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