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Holiday Treats Modified Gluten Free!

Some yummy holiday treats made a little more healthier but still sweet! Lemon Cookies, Cranberry, Raspberry and Pecan bars!


Lemon Christmas Cookies modified Gluten Free



1 / 2 cup (1 stick) Keri Gold Butter, softened (HEB)

1 / 2 cup granulated organic sugar (HEB)

1 / 2 cup organic powdered sugar (at HEB, as tapioca starch not corn)

1 Pasture Egg

1 / 2 cup coconut oil

1 tsp grated lemon peel

2  1 / 4 cups Bob Red Mills 1 To 1 Gluten Free Baking  Flour (at HEB or Whole Foods)

1 / 2 tsp baking soda

1 / 2 tsp Cream of tartar

1 / 2 tsp salt

3 TBsp sugar for flattening cookies


For Topping:

2 Cups organic powdered sugar

1 / 2 to 3 / 4 Tbsp fresh lemon juice

3 / 4 cup coarsely shopped shelled pistachios


In large bowl or stand mixer beat butter and sugars until light and fluffy. Beat in egg, oil and lemon peel until well blended. Beat in flour, baking soda, cream of tartar and salt until well blended.  Cover dough with plastic wrap, refrigerate 2 hours.

Heat oven to 325. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet.  Flatten cookies into 2 inch rounds with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until light golden brown. 

Blend powdered sugar and enough lemon juice  for desires spreading consistency. Spread frosting on cooled cookies.  Sprinkle pistachios on frosting before it sets.


Starbucks Cranberry Bliss Bar modified Gluten Free

3 / 4 cup (1  1 / 2 sticks) butter, softened

1 1 / 4 cups packed organic brown sugar

1 /2 tsp salt

3 pasture eggs

1 tsp real vanilla extract

1  1 / 2 cups Bob Red Mills 1 To 1 Gluten Free Baking Flour

1 / 2 tsp baking powder

2 Tbsp minced crystallized ginger

1 cup dried cranberries

4 oz white chocolate chips

For The Frosting:

4 oz cream cheese (I use the brand from grass fed cows, at Whole Foods)

1 tsp real vanilla extract

3 cups organic powdered sugar

1 tsp lemon juice

1 / 2 cup dried cranberries

Heat oven to 350 degrees. Cream together butter, brown sugar and salt. Add eggs and vanilla, mixing  until fluffy.  Add flour, baking powder and ginger, stir until well mixed. Fold in cranberries and white chocolate chips. Spread batter evenly in a 12 inch by 16 inch baking pan.  Bake for about 20 minutes. Allow to cool. Combine the first four frosting ingredients and mix until smooth. Frost uncut bars and sprinkle with dried cranberries. Cut into shape of your choice and arrange on holiday platter.


Holiday Raspberry Squares modified Gluten Free


1 1 /2 cups sifted Bob Red Mills 1 to 1 Gluten Free Baking Flour

1 / 2 tsp baking soda

1 / 2 tsp salt

1 cup firmly packed organic light brown sugar

1 / 2 cup gluten free oats

1 cup medium-chopped walnuts

3 / 4 cup melted KeriGold Butter

1 / 4 cup chopped raisins

1 / 2 cup seedless raspberry jam


Heat oven to 375 degrees.  Sift together flour, baking soda and salt into mixing bowl. Add brown sugar, oats and nuts and mix until combined by hand or with a mixer. Add melted butter and mix. Press half of mixture into a greased pan that is roughly 7 inches by 11 inches. Combine raisins and jam and spread over the layer in pan, leaving about 1 /2 inch between the jam and the side of the pan. (They’re hard to remove from the pan if the jam sticks to the side between flour layers).  Top with remaining flour mixture and lightly press down. Bake for 30 minutes. Cool and cut into squares. Makes about 30 squares.


Gluten Free Lady Famous Pecan Bars (I make these every year! They are so easy and a huge hit with everyone!  Not as sticky sweet as pecan pie, much better! )



  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
  • 1 1/2 cups Bob Red Mills 1 To 1 Gluten Free Baking Flour
  • 2/3 cup organic light brown sugar
  • 1 teaspoon kosher salt



  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup light brown sugar
  • Pinch salt
  • 1/3 cup Organic Brown Rice Syrup
  • 1/4 cup Bob Red Mills 1 To 1 Gluten Free Baking Flour
  • 3 cups coarsely chopped pecans


Preheat oven to 350 degrees F.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, Xanthan gum, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board pecan side up. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days... but they won't last that long!  :)


Merry Christmas & Happy Holidays!

Gluten Free Lady Making A Difference!


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