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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
By Becky (Guest Post)
09/29/2006
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
By Lynda (Guest Post)
09/20/2006
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.
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