Chloe’s Strawberry Sweet Cookies
Preheat oven to 350 °F.
In bowl, mix together 1 package of gelatin, 1 cup of confectioner’s sugar, melted margarine, and gluten-free flour blend until thoroughly mixed. This will look like homemade playdough.
Shape into balls about 1/2″ in diameter, place on a cookie sheet, and flatten slightly.
Bake for 13-15 minutes until cookies feel done to the touch. Remove from oven, let cool on pan for about 5 minutes, then remove to cooling rack.
Meanwhile, prepare glaze. In a separate bowl, place remaining package of gelatin. Stir in water, and wait five minutes while it sets slightly. Then stir in vanilla and remaining 1 cup of confectioner’s sugar. This will make a thick glaze. Glaze cooled cookies.
Copyright © 2007 Annika Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
If avoiding beef/pork, use vegan gelatin.
Use a margarine and flour mix that suits your needs.