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Peanut Butter Cookies

13 Mar

Domata Gluten Free Peanut Butter Cookies


I recently brought these to a post-ski race pot luck and they were all eaten before the “regular” cookies!  Simple and delicious.



1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups Domata Recipe Ready flour
3/4 teaspoon baking soda
1/4 teaspoon salt


1.  Preheat oven to 375º.

2.  Mix first six ingredients.

3.  Add the rest of the ingredients.

4.  Mix well.

5.  Roll into balls and press down with a fork dipped in sugar or flour.

6.  Bake for 10-12 minutes on ungreased cookie sheet.


Almond Macaroons

7 Feb

Domata Gluten Free Almond Macaroons


These deliciously chewy little tidbits would also be great dipped in chocolate!


1 can Almond Paste

1 egg white (extra large)

½ cup sugar



Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.

Break almond paste into small pieces and place into food processor or mixer.  Add sugar and mix well.  Add the egg white and mix until moist and sticky (tacky); approximately 2 minutes.

Spoon almond mixture into large pastry bag fitted with a #6 star tip.  Pipe into stars about 11 ½ inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart.

Bake 20 minutes on middle shelf, mover to upper shelf, (about 4” above middle shelf) for approximately 8 minutes until light golden brown.  Move parchment paper with cookie sheet onto baking racks to cool.  When completely cool carefully peel macaroons off paper.  Store in airtight container.

Molasses Ginger Cookies

7 Dec


Theses cookies are crisp on the outside and chewy on the inside.  With a hint of spice, these are sure to be a new favorite!


  • 1 cup Domata Recipe Ready flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 4 tbsp butter, at room temperature
  • 1/2 cup sugar, plus extra for rolling
  • 1 egg white
  • 4 tbsp  molasses


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
  3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in sugar. Bake the cookies for 13-15 minutes, than allow to cool.

Sleigh Track Cookies

10 Nov



These are sure to become a family favorite for the Holidays!  The dried cherries and toffee bits add a delightful taste and texture.


1 cup butter

¾ cup sugar

¾ cup brown sugar

1 egg

½ teaspoon Almond extract

2 cups Domata Recipe Ready Flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

¼ teaspoon salt

1 cup (5-6 ounce package) dried tart cherries, coarsely chopped

1 (8-ounce) bag milk chocolate toffee bits



2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ½ ounce (about 1 block) vanilla-flavored candy coating (almond bark), melted



Heat oven to 350 degrees F.  Combine butter, sugar, and brown sugar in large bowl; beat at medium speed until creamy.  Add egg and almond extract; continue beating until well mixed.  Reduce speed to low; add flour, oats, baking soda and salt.  Beat until well mixed.  Stir in cherries and milk chocolate toffee bits.


Drop dough by rounded tablespoons onto parchment paper-lined cookie sheets.  Bake for 11 to 13 minutes or until edges are golden brown.  Cool 5 minutes on cookie sheets; remove to wire cooling rack.  Cool completely.  Drizzle with melted chocolate and candy coating.

Crispy Salted Oatmeal White Chocolate Chip

15 Oct

These sweet and salty cookies are highly addicting.  Watch out, you have been warned!

Use a good-quality white chocolate, don’t cheat and use white chocolate chips – you can really taste a difference!


1 cup Domata Recipe Ready Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped

1/2 teaspoon  sea salt (for sprinkling on top)


1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until incorporated.  Add flour mixture gradually and mix until just incorporated. Gradually add oats and white chocolate.  Mix until incorporated.

3.  Roll about 2 Tablespoons of dough into balls, then place on lined baking sheets about 2 1/2 inches apart. Gently press down each ball with your fingertips until about 3/4-inch thick.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake  13 to 16 minutes, until cookies are deep golden brown.  Remove from oven and leave on tray for 2 minutes.  Transfer cookies to wire rack to cool.


10 Oct

These buttery little biscuits make the perfect treat for afternoon tea!


2 eggs

2/3 cup sugar

1 teaspoon vanilla extract

½ teaspoon grated lemon peel

Pinch of salt

1 cup Domata Recipe Ready Flour

10 tablespoons (1 ¼ sticks) butter, melted, cooled slightly


  1. Preheat oven to 375 degrees F, grease the Madeleine pan with butter and dust with flour
  2. Beat the eggs and 2/3 cup sugar in a large bowl to blend. Add the vanilla, lemon peel, and salt.
  3. Once combined, add Domata Recipe Ready Flour. Beat until just blended
  4. With the mixer running, add the butter in a slow, steady stream. Beat until just blended.
  5. Spoon approximately 1 tablespoon batter into each scallop of the tray
  6. Bake until puffed and brown, about 16 minutes. Cool for 5 minutes. Invert onto wire rack to remove Madeleines
  7. When cool, sprinkle the tops with powdered sugar, dip in chocolate, or keep plain

Lemonhead Cookies

7 Sep


1 cup butter
1/2 cup sugar
1 egg
2 cups Domata Recipe Ready Flour

1/2 teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons lemon juice
1 1/2 teaspoons lemon extract
3/4 cup lemon candies broken into chunks (food processor works well for this)


Cream butter and sugar together in mixing bowl. Add egg and mix well.

In a medium bowl combine flour, baking powder and salt.  Mix into butter mixture and stir to combine.

Stir in lemon juice, extract and lemon candies.

Place a length of plastic wrap down and scoop dough onto it forming a log approximately 1 1/2 inches round.  Wrap the plastic wrap around the entire log and roll it into a smooth log.

Place in refrigerator until firm. Remove the log and roll again to remove any flat edges. Remove plastic wrap and use a sharp knife to cut into 1/2 inch slices and place on cookie sheet lined with parchment paper. *Parchment paper is key! They stick to anything else, even if you grease the pan.

Cook at 375 degrees for 8-10 minutes or until the edges just start to brown. Do not overcook.

Cool completely on the sheet pan and then gently remove the cookies from the parchment paper. Glaze them and let them sit at room temperature until the glaze has set.

Lemon Glaze:
2 cups powdered sugar
3-4 Tablespoons lemon juice
1/4 teaspoon vanilla

Combine powdered sugar with lemon juice and vanilla, adding enough lemon juice to desired consistency.

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

23 Aug


½ cup butter
½ cup white sugar
1/3 cup packed brown sugar
½ cup peanut butter
½ teaspoon vanilla extract
1 egg
1 cup Domata Gluten Free Recipe Ready Flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F.

2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Santa’s Whiskers Cookies

22 Apr



1-cup butter flavored or golden Crisco (shortening) softened

1-cup sugar

2 tablespoons milk

1-teaspoon vanilla

2 ½ cups Domata Recipe Ready Flour™

¾ cup red candied cherries – finely chopped

½ cup pecans – finely chopped

¾ cup flaked coconut


Pre-heat oven to 375°F

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla.

Stir in four, cherries, and pecans. Form dough into two 8-inch rolls.

Roll in flaked coconut to coat outside.

Wrap in waxed paper or clear plastic wrap; chill thoroughly.

Cut into ¼ inch slices, place on un-greased cookie sheet.

Bake until edges are golden, about 12 minutes.

Will make about 60 cookies.

Gluten Free Chocolate Chip Cookies

22 Apr


1/2 cup unsalted butter, softened

3/4 cup brown sugar

1 egg

1 teaspoon GF vanilla extract

1 1/4 cups Domata Recipe Ready Flour

1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup GF semi-sweet chocolate chips


1. Preheat oven to 350 degrees.

2. Beat butter until with sugar until smooth. Add egg and vanilla and beat to combine.

3. In another small bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and stir until thoroughly combined. Stir in the chocolate chips.

4. Dollop cookies in tablespoon portions onto a baking sheet, about 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes. For crispier cookies, bake a few minutes longer. Cool cookies on a rack and store in a sealed container at room temperature for up to 4 days.