Directions

Cream together butter and sugar, then beat in extracts with the egg and egg white. Add Pamela's Baking & Pancake Mix with almonds and combine.

On a greased cookie sheet, form a log 3-inch wide log the length of the cookie sheet. Make sure log is about 2-inches from the edge of the pan, as dough will spread when baking. Bake in a preheated 325° oven for 35 minutes. Remove the biscotti and turn down oven to 300°.
v When loaf is cool, slice in 1/2-inch slices with a serrated knife. Lay pieces on their sides and re-bake for 25-30 minutes in 300° oven.

For a nice variation add candied fruit, chocolate chips or raisins to the dough with/or in place of the almonds. Or try other nuts like pecans, walnuts, macadamia, etc.

Directions

Put all ingredients into a bowl. With a spoon, mix enough to incorporate. Dough will be very thick. Do not over mix. Place rounded tablespoons of dough on a greased cookie sheet. Bake at 350° for 10 to 15 minutes. Cookies should be slightly firm to the touch. Do not over bake.Let cool before removing with spatula. Makes approximately 18 cookies.

Directions

Yield: 2 dozen

Mix wet ingredients, then add in dry ingredients. Form into balls and bake 10-12 minutes at 350º. Enjoy!

Notes: You can exchange dried cherries for cranberries if you prefer.

Recipe’s back story: As a young girl, my mom and aunt took me to this little bakery in Richfield, UT where we would devour cherry chip cookies! They were such a great summer treat with a fresh taste. This was a recipe I was determined to adapt to gluten-free when myself, my mom, AND that aunt all found out we needed to avoid gluten. I recently took them on a family trip and everyone loved them. In fact, there were hardly any left for the people who actually needed gluten-free because everyone else ate them! What an honor.

Directions

Yield: approximately 30 cookies.

Preheat oven to 350°.

Put Pamela's Baking ; Pancake Mix in a small mixing bowl. Add cocoa powder, baking soda, baking powder, and salt. Stir with a whisk.

In a separate bowl, with electric beaters, cream the butter and sugar at high speed until well blended. Add vanilla and egg. Beat well. With mixer on low gradually add the flour mixture. Beat just until combined. Fold in the cherries and chocolate chips. Place tablespoon sized scoops of dough 2 inches apart on lightly greased cookie sheets. Flatten with the round end of the tablespoon (like you would with Peanut Butter cookies). Bake for 12 minutes or until just set. Remove from oven; cool pans on wire rack 5 minutes then remove cookies from pans and allow to cool the rest of the way on wire racks.

Directions

Yield: about 4 dozen cookies

Mix all ingredients together. Use teaspoon to scoop dough into rounds. Bake on parchment lined sheet in a preheated 325º oven for 11 minutes.

Directions

Cream shortening or butter, then mix in top 7 ingredients together. Add water and Pamela's Gluten-Free Bread Mix. Mix gently together.

Parchment paper can be used to help with rolling out if dough sticks to your rolling pin. You can also refrigerate dough for 1 hour before using. Roll out onto greased baking sheet. Use two wooden rulers or chopsticks on each side of the dough to roll out the dough so that it is the same thickness.Dough should be about 3/8-inch thick. Cut out cookies or house pieces and bake.

Bake in a preheated oven at 350°, starting at 15 minutes or until edges start to show brown. Should take 15 to 20 minutes to bake for large pieces.

Note: One 19 oz bag of Pamela's Gluten-Free Bread Mix will make one complete Gingerbread house using the Pamela's template.

Pamela's Gingerbread House Template (You need Adobe Acrobat to read these, for a free download of Adobe Acrobat Reader click here.)
Gingerbread House Front ; Back
Gingerbread House Roof
Gingerbread House Sides

For Gingerbread Houses: It is important that all pieces are completely hard. If cookie pieces come out soft, return to oven and cook longer. Use Royal Icing (recipe below) as a glue for assembly and decoration.

More about Gingerbread House Building: There are many books with great information on how to build gingerbread houses. Find one you like, it should have blue prints and a recipe for frosting as well as a complete 'how to' that is easy to follow. They should also provide decorating ideas.

Royal Icing
1 bag Pamela's Vanilla Frosting Mix 2 egg whites 1/2 teaspoon cream of tarter With electric mixer, mix all ingredients until smooth and sharp peaks appear. Mixture should be thin enough to be pressed through a pastry bag with a writing tip. Add more water or food coloring, if necessary. Keep in mind that food coloring ads liquid to the recipe. You can separate out small amounts of icing for different colors. You may need to make a double recipe depending on the size of your house and the amount of frosting you use for your decorations.

* Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Directions

Yield: 4 to 5 dozen

Cookie Directions
In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture. Stir in walnuts and cranberries, and the chips, if using.

Drop by the tablespoonful 2-inches apart onto cookie sheets lined with parchment paper. Preheat oven to 350° and bake for 15 to 18 minutes or until lightly browned. Remove to wire racks to cool.

Icing Directions
In small mixing bowl, combine ingredients and beat until smooth.

Chef's Notes: Cookies will be plump and upright or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

Directions

Double (as reflected in the ingrediants above)Pamela's Chocolate Chip Cookie recipe and spread dough out on a round pizza pan (or a stone, if desired), bake at 325° for approximately 20-25 minutes.

Let cool and decorate with frosting.

Directions

Yield 24 cookies.

Mix ingredients together. Place 1 tablespoon dollops of dough and flatten on a greased cookie sheet. Bake in preheated 350º oven for 14 to 16 minutes. Cookies should firm but not hard to the touch.

Dough can also be frozen in a log. Slice and bake as above.

Directions

Cream butter and maple sugar crystals (or sugar) together, add egg and maple extract and beat together. Add Pamela's Baking ; Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.

Roll out between two pieces of parchment paper until the dough is 1/2-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 12-15 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.

When completely cooled, frost with cream cheese frosting (recipe below). Top with fresh grated nutmeg...Mmm!!!

Cream Cheese Frosting:
8 oz. cream cheese (1 package), softened
1/4 cup unsalted butter (one stick), softened
1/2 tsp vanilla extract
1-1/4 cups powdered sugar, sifted.

Mix ingredients and frost over cooled cookies.

Directions

Use heavy duty stand mixer, dough is heavy.In a medium bowl, combine Pamela's Gluten-Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly.

In the bowl of a stand mixer, cream butter (or margarine) with sugar. Add egg, mix to incorporate. Add molasses (and lemon zest), mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.) Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread. Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown.

Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using Pamela's Cookie Icing made with Pamela's Vanilla Frosting Mix (recipe below).

Pamela's Cookie Icing: Mix one bag of Pamela's Vanilla Frosting Mix with up to 3 tbsp water. For fun colors, add wet or dry food coloring. When using liquid food coloring, reduce water to 2 tablespoons, add more water if needed for desired consistency. Use dry food coloring for the brightest colors. Icing will harden when dry. *See Pamela's Best Gingerbread House recipe for creating your own gluten-free gingerbread house.

Directions

House:
Use heavy duty stand mixer, dough is heavy.

In a medium bowl, combine Pamela's Gluten-Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly. Do not use the yeast packet in this recipe.

In the bowl of a stand mixer, cream shortening with sugar. Add egg, mix to incorporate. Add molasses, mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.)

Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

Use template (see below) to cut out house pieces. Roll dough out at 1/4-inch. Cut out one house piece at a time on parchment using template. Leave the cookie on parchment and pull away excess dough from around cookie. Trim excess paper around cookie to about 1-inch, then transfer cookie on parchment to baking sheet. Multiple pieces can fit on one baking sheet. Remove templates from cookies before baking.

Bake cookies twice to dry enough for building a house. Bake at 350° for 10 minutes. Then turn off oven leaving cookies inside with door shut. Leave them to cool completely in the heat of the oven (3 to 4 hours). When cool, remove cookies from oven, preheat oven again to 350°, then bake for an another 10 minutes. Turn off oven with cookies inside with door shut, leave until cool.

Construct the house using Pamela's Royal Icing (see recipe below). Decorate using candies stuck into the icing.

Pamela's Gingerbread House Template (You need Adobe Acrobat to read these, for a free download of Adobe Acrobat Reader click here.)
Gingerbread House Front ; Back
Gingerbread House Roof
Gingerbread House Sides

Pamela's Royal Icing:
Mix ingredients together, add food coloring*. Spread or pipe on cooled cookies. Add decorative sprinkles or candies if desired. Powder food coloring will net brighter colors. Great for gingerbread houses! Terrific for using to stick candies* on cookies! For the truly creative, try adding food color* for colored icing.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Make a gingerbread house for all of your favorite holidays, try your hand at this spooky haunted Halloween House or a romantic Valentine's Day Cottage.