These are a family favorite. My mom makes these for Thanksgiving and we gobble them up even before she can get them out of the fridge! I dedicate this recipe to my mom, who is the best cook, and especially gluten-free cook, that I know. I love you mom, you inspire me everyday!
Maple Sugar Cookies w/ Cream Cheese Frosting
1/2 teaspoon fresh grated nutmeg
1/2 cup raw or organic butter
3/4 cup ground maple sugar crystals OR 1 c. raw sugar
1 cage-free, organic egg
1 teaspoon gluten-free maple extract
2-3/4 cups Pamela’s Baking & Pancake Mix
Cream butter and maple sugar crystals (OR sugar) together, add egg and maple extract and beat together. Add Pamela’s Baking Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes. Roll out between two pieces of parchment paper until the dough is 1/2-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 12-15 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet. When completely cooled, frost with cream cheese frosting. Top with fresh grated nutmeg…Mmm!!!
Cream Cheese Frosting
8 oz. organic cream cheese (1 package), softened
1/4 cup organic or raw butter (one stick), softened
1/2 teaspoon gluten-free vanilla extract
1 1/4 cups powdered sugar, sifted
Mix and frost over cooled bars and cookies.