Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies 1/2 cup granulated sugar 1/2 cup packed, dark brown sugar 1/2 cup peanut butter - crunch or smooth, your choice 1/2 cup shortening 1 1/2 teaspoon vanilla extract 1 large egg 1 cup your favorite all-purpose gluten-free flour. I like the version sold by nuts.com. 1 teaspoon xanthan gum 1 teaspoon baking soda Pinch of salt 2 teaspoons finely grated orange zest Preheat your oven to 375 degrees. Line two to three baking sheets with parchment paper. The cookies actually seem to bake more evenly this way. Combine all the ingredients in a mixing bowl and blend until just mixed and the dough is holding together. Depending on what size you want, shape the dough into balls or use a cookie scoop. With a wet fork, press a crisscross on the top of each cookie pressing down to spread out the dough a bit. They do spread a bit in the baking. Bake for 8-12 minutes depending on the size you made. The edges should be nicely browned and the tops golden. Cool on the baking sheet for few minutes before removing to a cooling rack. *If you are being festive, you can drizzle a chocolate or orange icing over the cookies. You can always sandwich them together in twos with melted chocolate. Mix some peanut butter, powdered sugar and a touch of vanilla for another sandwich cookie filler.

Pumpkin-Orange Spice Softies

Pumpkin-Orange Spice Softies 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1/4 teaspoon ground cloves ½ teaspoon salt 1 ½ cups granulated sugar ½ cup butter (1 stick), softened 1 cup canned pumpkin puree 1 large egg 2 teaspoons vanilla extract 1 teaspoon orange extract 1 tablespoon finely grated orange zest 1/2 cup finely chopped pecans Preheat oven to 350 degrees. Line baking sheets with parchment paper. Mix together the dry ingredients in a mixing bowl. Combine sugar and butter in another mixer bowl and beat until fluffy. Add in pumpkin, egg, extracts, and zest. Mix to just combine. Beat in flour mixture until combined but not over mixed. Stir in the nuts. Drop by rounded tablespoons onto prepared baking sheets. A cookie scoop comes in handy here! Bake for 12 to 15 minutes our until golden around the edges and slightly firm to the touch. Cool on baking sheets before removing to wire racks to finish cooling. Glaze cookies when completely cool. Glaze/Icing: Combine 2 cups powdered sugar, 1 teaspoon of finely grated orange zest, 1 teaspoon orange extract, and enough freshly-squeezed orange juice to form a glaze. Using a rubber pastry brush, brush the top of each cookie and let set.