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Long-time readers will know that I don’t bake sweets that often (because I have no will power). Given that I have recently polished off Double Chocolate Brownies, a Hershey Pie, and a batch of chocolate chip cookies (the new Betty Crocker mix to be released this summer), you probably won’t be getting any more sweet recipes from me for a while. Luckily for you, Jeanne Basye , the Gluten Free Cookie Lady, agreed to write a guest post featuring one of the cookies from her cookbook, “Gluten Free Cookies”. Please welcome Jean in the comments and check out her cookbook.
Hello from Arizona!
My name is Jeanne Basye, happily called The Gluten Free Cookie Lady. It’s 100 degrees outside today and my grandkids and I are in the kitchen baking gluten free cookies. Care to join us? We are making one of their favorite cookies, Peanut Butter Lollipops. They like these cookies because they are big, their favorite candy bar is hidden inside and they are fun to eat because the cookie is on a stick! Hey, I love them too and my favorite candy bar is Baby Ruth.
If you are like me, making cookies with my grandkids (ages 2 ½ -11 years) are fun and so rewarding. Teaching them how to crack eggs, measure ingredients, mix properly, and make uniform-size dough balls are baking lessons for a lifetime. Fun in the kitchen is our goal as are the kitchen cleanup chores! However, the best lesson cookie baking offers in our home is how to share with others. We make cookies, decorate boxes to hold them and give them away.
As we deliver our cookie boxes, there is always a smile and big thank you on the receiving end. Baking cookies is a lifetime skill that can make so many people happy. Plus we educate people about celiac disease through our cookies. How fun is that!
Are you ready to bake? As I tell the grandkids… first wash your hands. Be sure to read the recipe and set out all the ingredients. Select your favorite snack-size candy bar. Almond Joys, Snickers, Mars, 3 Musketeers, Oh Henry, Payday and Baby Ruths are ready to be prepared in our kitchen.
We are recycling the wooden sticks from the popsicle/ice cream bars we ate yesterday and using them for these cookies. You can also purchase Kraft Caramels and use the wooden sticks in the package. If you don’t have sticks, just wrap the snack-size candy bar (about a 2-inch length) around the dough and bake as directed.
As the anticipation builds in our kitchen waiting for the cookies to bake and cool, each one selects their favorite color ribbon to tie on the cookie sticks. Decorating small plastic bags to wrap the big lollipops is next.
Finally the cookies are ready to taste. We pour a big glass of milk and take a big bite! “Outstanding, says my 5 year old grandson, I love these cookies!”
We hope you enjoy Peanut Butter Lollipops as much as we do. Let us know if you like them too.
(Makes 9-10 (4-inch) cookies on a stick)
Permission granted by: Jeanne Basye, The Gluten Free Cookie Lady
Basye, Jeanne. Gluten Free Cookies. Phoenix, AZ: What No Wheat Enterprises, 2008, page 116. www.glutenfreecookielady.com
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!