water, sufficient to make 1/3 c when added to pumpkin/DariFree
for rolling flour or powdered sugar
Sift dry ingredients into a small bowl. Add canola oil, and blend well with a fork or pastry blender. This will be dry.
In a separate bowl, mix sugar, vanilla. In a glass measuring cup, mix the pumpkin puree and the dry DariFree powder. Add enough water to make the pumpkin/water mixture equal 1/3 cup liquid.
Stir together the dry and wet ingredients. Flatten the dough ball into a disk, wrap in plastic wrap or wax paper, and chill for an hour.
After chilling, roll the dough out on a floured surface. I like to use powdered sugar instead of flour, but this is optional.
Cut cookies as desired.
Oil, grease, or panspray the cookie sheet. Place cookies on the sheet, and bake at 400 °F for about 8-10 minutes, depending on thickness and size of cookies. Cool for a couple minutes on the cookie sheet, then remove to a cooling rack.
Frost or decorate as desired.
This recipe was adapted from a Mazola Corn Oil Cookie recipe on Cooks.com.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.