This is a favorite recipe from my Better Homes and Gardens (checkerboard) Cookbook, and I have made it on two occasions now with my gluten-free flour. Some recipes don’t turn out so well with Pamela’s flour, but this is just as good as the original! Here’s the recipe:
Cookies:
1/2 c butter
1 c sugar
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 1 /2 t vanilla
1 large egg
1/2 c cocoa
1 1/2 c Pamela’s Gluten-Free Flour Mix
Morello cherries
Fudge:
1/2 c semisweet chocolate chips
1/4 c sweetened condensed milk
cherry juice from Morello cherries
Preheat oven to 350º F. Add sugar, baking powder, soda, and salt, scraping bowl. Beat in egg and vanilla until combined. Add cocoa and as much flour as possible. Add remaining flour and stir till combined. Use cookie dough baller to make 1 1/2″ balls. Place 2″ apart on ungreased cookie sheet (I used silpat mats the second time around, and it works fine with or without.) Press your thumb into the center of each ball, and a cherry into the depression.
For frosting, combine chocolate and milk. Heat on low until chocolate melts. Add enough cherry juice to make the frosting the consistency of thick hot fudge. Spoon over cherries to cover. Bake cookies for 10 minutes.
knitterings and things 