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I made all these for Thanksgiving this year and would make them again:

GF Pumpkin Shortbread


1 1/4 c Better Batter All-Purpose Gluten-Free flour*
1/2 c cornstarch*
1 tsp cinnamon
dash cloves (don't overdo the cloves!)
dash nutmeg
1/2 tsp pumpkin pie spice (or just slightly increase the other spices)
1/2 tsp salt
1 1/2 sticks butter, softened
2/3 c powdered sugar
1/3 c canned pumpkin

coarse sugar


Preheat oven to 300° F. (yes 300---not 350) Line bottom of 9-inch square pan with parchment paper or spray with nonstick cooking spray.

Combine flour, cornstarch, spices and salt in small bowl.

Beat butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into pan smoothing top with spoon sprayed w/nonstick spray.

Bake for 80 minutes until golden brown. Remove from oven and Immediately sprinkle top with coarse sugar. Cool completely before cutting into squares. (and I mean completely or else gf shortbread has a tendency to crumble if cut while still hot/warm).

* I think this would also work with 1 3/4 c. gf flour instead of the flour and cornstarch (iow, just use more flour) and next time I might use more butter--I've been baking regular shortbread for many years now and it seems it works better with a higher butter-to-flour ratio than the original recipes normally call for.

GF Pumpkin Cookies

Beat together:

1/2 c. sugar
1/2 c. crisco


1/2 c. pumpkin
1 egg
1 tsp vanilla

Stir in mixture of:

1 c. Better Batter All-Purpose Gluten-Free Flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp (or to taste) cinnamon--or pumpkin pie spice(s)
1/4 tsp salt

Fold in:
1/2 c. chopped walnuts
1/2 c. raisins (or dates)

Drop by heaping tablespoonfuls onto sprayed cookie sheet.
Bake 12 minutes in preheated 350 degree oven or until lightly golden and tops of cookies spring back slightly when touched (allow for the fact cookies will continue baking while cooling on cookie sheet).

Let cool completely. Then drizzle with orange cream-cheese glaze (recipe below)

Makes approximately 20 cookies.

GF Quick Cranberry Nut Bread


2 cups Better Batter all-purpose gluten-free flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 14-ounce can whole berry cranberry sauce
1 cup pecan halves or pieces


Preheat oven to 350ºF. Spray a standard 8 x 4 loaf pan.

Combine flour, baking powder, cinnamon and nutmeg. set aside.

Beat butter with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add pecans. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.

Spread batter evenly into prepared loaf pan. Bake until golden brown and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. (If the top of the bread begins to brown too soon, loosely cover with foil and continue to bake until bread tests done.)

Cool completely. Drizzle with orange cream cheese glaze before slicing.

Makes 1 loaf.

Orange Cream Cheese Glaze:


4 oz cream cheese, softened
1/2 stick (4 TB) butter, softened

1 c. 10X sugar
1/2 tsp. orange extract

Beat with mixer until fluffy.

To make a glaze you can drizzle, warm in microwave a few seconds.
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