Ok, here it goes, round 2. We'll start with Pecan Tassies. I learned how to make these cookies in my tea room class and have been making these for 30+ years. I decided to keep it simple when trying to convert this recipe, so I used Pamela's Pancake and baking mix along with a little potato starch.
My family taste testers were very happy with them, liking them even better than when they were made with gluten. I was very happy with how they turned out but would still like to experiment with the recipe just for fun and try different gf flours.
After forming all of the crusts, place 1/4 teaspoon of chopped pecans on the bottom of each crust.
Then mix together the egg, brown sugar, butter, vanilla and salt. I like to put this mixture into a generic ketchup bottle. They are the clear plastic squeeze bottles with a nozzle top you can find at any discount or cooking store. It makes it so much easier to get the filling in each crust. Otherwise, carefully pour the filling into the crust being careful to fill it just below the top of the crust.
After you fill all the crusts, sprinkle more pecans on the top of each one. Honestly I don't measure here, I just sprinkle how ever many look good. Bake at 350 degrees for about 15 to 20 minutes. Watch them carefully. The original recipe said to bake for 30 minutes but this gf version bakes much quicker.
Once cool, carefully remove them from the pan using a knife to pry them out. Set on a cooling tray. I always store these in the refrigerator in a tightly closed container.
My next cookie is my mom's cutout recipe. I think everyone has a favorite recipe for this popular Christmas cookie. I love this one because it has cream cheese in it and it's not overly sweet, which leaves the sweetness for the icing. These are the cookies my son and nephew loved when they were little. I always think of them running around my moms house eating them. They are both over 6ft. tall now. Not so little anymore!
For the icing I take a couple spoonfuls of powdered sugar. Mix in enough milk to make the consistency you like and a shot of vanilla. I like mine thin enough it flows but thick enough it sticks to the cookie without being to runny. I don't measure anything to mix this up. Just guess. You can add more sugar if it's too thin or milk if it's too thick.