In a large mixing bowl, combine all. Spoon into a 2 quart container cover tightly and store in the refrigerator. Will keep about 1 month.
Preheat oven to 450 degrees F. In a mixing bowl, stir in 2 cups mix, 1 1/4 cups heavy cream (or 1 cup heavy cream plus 1/4 cup milk). With a fork, mix just enough to moisten mix. Drop the dough by heaping tablespoon onto lightly greased cookie sheet. Bake for 8-10 minutes Makes about 20
By Randa from San Marcos TX
Would I ruin the recipe if I added a touch of vanilla and sugar? I might be able to eat it if it has no gluten in it. : } God bless you for the recipe.
I was wondering why the mix which is all dry ingredients needs to be stored in the refrigrator? If you added shortening then I could see why, because I've seen recipes before that had shortening added and they recommend storing in the refrigrator, but this is just dry ingredients, can you explain? Thanks
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