Last April I attended the Nourished conference. This was an amazing experience for me and I am still thankful I had the opportunity to attend. Because I had school, my parents and I flew into Chicago the day of the conference and arrived at the “nick of time.”
I quickly grabbed my badge, and walked into the first session room I saw. At the time I had no idea there were multiple sessions going on, but as a new blogger this session was perfect for me. The session was taught by Mary Fran Wiley of FrannyCakes and was all about Blogging 101. This was probably the one session that stuck with me the most, and was essentially what inspired me to relaunch my blog.
Unfortunately at the conference I never personally introduced myself, but since then I have sent numerous emails to consult Mary Fran about many blogging questions.
In a weird way, I felt like me sitting in on Mary Fran’s session was meant to be. Not only has she helped me become a better and more purposeful blogger, but we also found out we share the connection of both suffering from RSD/CRPS. Though I hate that we share this connection because having to deal with RSD/CRPS is a daily struggle, but it has been nice to gain support and consult with someone who gets what you are going through first hand.
Mary Fran’s incredible strength and ability to not let her social life suffer as a result of RSD/CRPS is truly inspirational and keeps me going on those really tough days. Aside from this fact I am inspired by Mary Fran’s creations on her blog and literally have a mental list of all the recipes I want to try out over break! Today Mary Fran shares with you a favorite family cookie recipe.
I like to think of myself as a cookie connosieur. I even wrote an ebook about gluten free cookies. So when Candice asked me to participate, I was excited to join the fun.
This is my signature cookie recipe, and one that has been in my family since my dad was a kid, and I have never seen someone else make cookies like these. My sister and I always fought over making these, usually on the day after Christmas because there was so much happening before the holiday.
The cream cheese and powdered sugar combination makes a melt in your mouth cookie that is nearly impossible to turn down. You can use anything you want in place of the nuts – little scoops of nutella or peanut butter, m&ms, other nuts, peppermint candies…be imaginative!
Gluten-Free Nut Bon-Bon Cookies
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
250 grams (8 ounce package) cream cheese
250 grams (2 sticks) butter, softened
280 grams (2 cups) gluten-free all-purpose flour, sifted*
1 teaspoon xantham gum**
250-350 grams (1½ – 2 cups) powdered sugar
Walnuts (pecans, raisins, etc.) for stuffing in the cookies
In a large mixing bowl, mix together the cream cheese and softened butter with your hands. Add the flour ⅓ at a time, mixing with your hands until you have a smooth dough.
Refrigerate the dough for 2 hours or over night.
Pre-heat the oven to 350 degrees and line several cookie sheets with parchment paper.
On a flat surface covered with parchment paper, generously sprinkle the powdered sugar. Pat the dough out into a 4-inch circle and place on the parchment paper. Sprinkle with powdered sugar and roll out. Fold the dough back up and continue adding powdered sugar until the dough doesn’t absorb any more (it will absorb about a cup and a half (210 grams) of sugar. It might take more or less depending on the humidity.
When the dough is pliable, roll it out ⅛ inch thick and cut into 1-inch strips. Cut the dough as needed to wrap around your pieces of nuts. Arrange about an inch apart on your prepared baking sheets.Bake for 8-10 minutes. The cookies should just be starting to turn golden brown when you take them out.
Let them cool until you can handle them. Roll in more powdered sugar and put on a cooling rack. These cookies are best when eaten warm and should be eaten within a day or two of baking.
*I like using Cup4Cup gluten-free flour. If you prefer, you can use a blend of flours that is 75 grams sorghum flour, 75 grams brown rice flour, 50 grams tapioca starch, 50 grams white rice flour and 30 grams sweet white rice flour. **If your blend already has this included (such as Cup4Cup, Jules’ Nearly Normal Flour or Better Batter, you can omit this).
Author Information: Candice Rose Clifford
After being diagnosed with non-celiac gluten sensitivity Candice started Embrace G-free. On this honest account you will find posts which empower you to live your happiest and healthiest gluten free life, in addition to recipes, product reviews, and resources.
Find Me on Twitter: CandiceRose90