Remember that 4 pound bag of Pamela’s Pancake and Baking Mix I brought home the other day? (I know Ginger remembers, lol.) I basically gave that bag to Andy, telling him he could make just about any recipe with it and using it as the flour. “Just this? Nothing else?” Yes, just that.
(I did tell him that he was required to give me the recipe, and take pictures of his baked goods, for my blog, lol.)
Chocolate Chip Shortbread Cookies
1 cup butter (no substitutes), softened
1/2 cup brown sugar
1 teaspoon pure vanilla extract
2 cups Pamela’s GF pancake and baking mix
1/4 cup corn starch
1/2 cup mini chocolate chips
1 tablespoon sugar
Beat butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.
Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten. Press center of each cookie with tip of a teaspoon.
Bake in a preheated 300°F oven for 25 to 40 minutes, or until bottoms begin to brown.
Cool for 5 minutes; remove to a wire rack to cool completely.