I think we can all agree that there has been enough controversy going around lately.
What do you say we end it?
Let’s start by sharing a cookie or five, k?
Or ten…is it going to take ten? Because I all in.
You know, for the sake of peace and all.
Because no matter what your politics, I think we can all agree the cookies are super-yummy.
And because I am all about all things super-yummy (that is totally a word, by the way), I am excited to be participating in Bob’s Red Mill’s United States of Cookies.
Fifty bloggers from 50 different states are joining to share 50 cookies with one mission in mind — to bring our country together for a sweet treat that celebrates our wonderful nation.
I am representing my home state of Florida, with these Key Lime Cookies.
One of my fondest memories growing up is enjoying the Key Lime cookies made by a friend’s Mom during the holiday season. Oh, how I’ve longed for those cookies.
Of course, they weren’t gluten free. But no worries, I’ve made our Key Lime Cookies gluten free using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
For years I experimented with my own gluten free blends, but ultimately I just stopped baking because felt like so much work. I began to long for the days where I could just reach in the pantry and grab the flour and create something the whole family would love.
Then I tried Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
It is perfectly formulated for baked goods with perfect taste and texture. You don’t have to worry about adding in any specialty ingredients – it is all right there for you. The flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, tapioca flour and a touch of xanthan gum. It is just enough xanthan gum to create chew cookies and spring muffins!
I love that this blend uses sorghum flour as it has always been one that I’ve loved. The protein in it helps with browning and gives baked goods a more wheat-like texture.
This blend is perfect for cookies, cakes, and brownies, but I use it for pretty much everything.
Make sure you check out the other 49 cookie recipes that are part of the 50 States of Cookies. And you can also head over to Bob’s Red Mill for some great coupons on their products!
- 1 1/2 sticks (6 oz) unsalted butter, softened
- 3/4 cup sugar
- 1 1/2 teaspoons Key Lime zest
- 2 Tablespoon Key Lime Juice
- 1 1/2 cups Bob’s Red Mill One to One Flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup pecans, toasted and chopped fine
- For Topping: Confectioners sugar
- In a large bowl, beat together butter and sugar. Stir in Key Lime zest and juice.
- In a separate bowl, stir flour, baking powder, and salt until well combined. Stir in pecans. Fold dry mixture into butter mixture and beat until combined. Bring the mixture together with your hands and form into two logs. Refrigerate for 30 minutes.
- Preheat oven to 350 degrées. Line a baking sheet with parchment paper.
- Cut into 1/4 inch thick rounds and place on the prepared baking sheet. Bake for 10 to 12 minutes, until lightly browned. (Make sure you leave ample space between the cookies because they will spread.
- Allow to cool for 10 minutes on the baking sheet and then transfer to a baking rack. Dust with confectioners sugar and allow to cool on the rack.
- Note: Like most gluten free goodies, these are best the day they are made. If you are making them in advance I recommend freezing. I love to crisp them back up in the oven!
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.