Have I got a good recipe for you today! Remember the Peach Curd Bars I made in the fall? Pamela’s Products asked if I would like to develop another recipe especially for the holidays using their Gluten-Free Sugar Cookie Mix. I’ve been wanting to try making pinwheel cookies for ages. Confession: I kind of hate rolling out cookie dough. It’s time consuming and messy. (We won’t talk about the perfectionist in me that rears her ugly head when I get the kids involved. Ahem.) So I thought I would experiment with the Pamela’s sugar cookie mix using some of our favorite holiday flavors.
The mix lists cassava flour as one of the ingredients. Cassava is also known as tapioca. The cassava flour is different than tapioca starch, which is another ingredient in the mix too. This is fascinating to me because we use cassava flour a lot in other capacities in our Brasilian cooking. I think it’s the cassava that sets this mix apart from other recipes I’ve made and GF sugar cookies I’ve sampled that were made from mixes. The baked cookies have the characteristic sweet flavor, but the texture is phenomenal. I don’t like soft sugar cookies, sadly. They are too doughy for me. I prefer cookies more like sables – a sandy, crisp texture that melts in your mouth. These cookies definitely have that texture going on. And the promise of no cracking held up. This sugar cookie dough is a dream to work with. I didn’t believe the claim that it didn’t crack. I really didn’t. Gluten-free cookie dough is finicky on a good day. This dough rolls out perfectly. No cracks – love it!