So, we are drawing the 12 days of Gluten-free Christmas Cookie Recipes to a close today. I am feeling so much better and am happy to be back on my feet, baking away. I chose a drop cookie for 3 reasons.
1- I wanted a cookie you can do with your kids.
2-I loved this recipe when I was younger.
3-I wanted an excuse to us McCormick caramel & finish up my leftover caramel sauce from the salted caramel apple pie gems.
I know it's not a fancy Cookie but it is really enjoyed your those who eat it & it's a nice addition to your cookie gift.
CARAMEL CORNFLAKE DROPS RECIPE:
Difficulty: Low
Cost Range: Low to Medium
Time: Prep and decorating time 45 mins
Yields: 36 Cookies depending on size you make them
Freeze: Beautifully, last 1 month
Ingredients:
-7 Cups Gluten-free cornflakes
-8 packages of McCormick caramel (the tablet not the small individual caramels)
-1/8 Cup Lactose-free cream 35%
-1/4 Cup Salted butter
-1/2 tsp Kosher salt
-1 tsp Real Vanilla extract
-1 Tbsp Corn syrup (can omit)
- 1/2 Cup Caramel sauce (see previous recipe posts for the recipe)
-1/2 Cup Slivered glace cherries in red & green (I ran out of green so I used only red)
Method:
-In a heavy bottom large sauce pan melt butter, then add McCormick caramels and melt. Stir constantly.
-Add cream, salt, vanilla and stir well.
-Stir in corn syrup (you can omit)
-Remove pot from heat and add cornflakes, stir well. Add caramel sauce and finish stirring through.
-Drop by tablespoonful on a parchment lined cookie sheet, add a few slivered cherries to decorate. Chill and serve with a tall glass of your favourite milk.
Remember to share a tester with someone you love & leave a comment below of you try this recipe out. I love hearing from you.
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