Description :

Recipe from tates bake shop cookbook by kathleen king makes 4 1 2 dozen 3 inch cookies ingredients 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup salted butter 3 4 cup . Bake until cookies are golden brown 12 to 15 minutes remove from oven and let cool on baking sheet 1 to 2 minutes transfer to a wire rack and let cool completely store cookies in an airtight container at room temperature up to 1 week. I bake gluten and dairy free but not vegan i actually prefer eggy recipes because gluten free baked goods tend to be quite crumbly i have had a lot of success with brownie and blondie recipes but i try not to make them very often because of my tendency to eat half the pan in one evening. 30 minute vietnamese inspired spring rolls with easy crispy tofu and a savory sweet almond butter dipping sauce flavorful tofu crisp veggies delectable sauce and so fresh and perfect for summer