Ingredients

  • 1 ½ cups of pancake mix
  • 1 ½ cup of multipurpose mix
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon xantham gum
  • 1 cup of butter or shortening room temperature
  • 1 cup of sugar *
  • 1 tsp water

 

  1. In a bowl cream together, the “ butter, “sugar, vanilla extract and water. 
  2. Sift the pancake mix, multipurpose mix, baking powder, xantham gum into a separate bowl.
  3. Add the dry ingredients to the cream mixture until all the flour has been absorbed; it may look like a chunky mess.
  4. Let it rest, about 5 minutes then test a small amount in your hand to see if it is pliable enough to work without crumbling.
    1. If using shorting, I noticed I had to add  1 more teaspoon of water to the mix and let rest again. Then test, and add more water if needed.
  5. Then take the dough out of the bowl I use half at a time because it is easier to work with. Use extra flour on the rolling pin and surface. I rolled them out to approx ¼ inch.
  6. Then cut out into shapes. I had to use a spatula to move them to the cookie sheet lined with parchment paper.
  7. Place in the refrigerator for approx ten to 15 minutes until cool to the touch.
  8. Bake in a preheated oven at 375 degrees for 10 to 15 minutes.

*If you make this recipe with butter and cut the sugar by half, it tastes just like a shortbread cookie!