1 (7 oz.) package Martha White Gluten Free Blueberry Muffin Mix
1 egg, beaten
1/4 cup (1/2 stick) butter
1/4 to 1/2 tsp. cinnamon (to taste)
1/2 tsp. vanilla
1/8 tsp. Xanthan gum*

Preheat oven to 350°F. Line a baking sheet with parchment paper.

With an electric mixer, cream butter, egg, and vanilla. (Do not over beat the butter or the cookies will spread too much when baked.)

Add the cinnamon, Xanthan gum, and muffin mix. Mix well. "Dough" should resemble a thick cake batter.

Chill dough in the refrigerator for at least an hour.

Using a small cookie scoop or teaspoon, scoop dough balls onto prepared sheet.

For softer, cake-like cookies: bake 10-12 minutes. For slightly crisper cookies: bake 13-15 minutes.

Cool cookies on pan for 5 minutes. After they have firmed up, remove to a wire rack to finish cooling.

Makes about 16 small cookies.

Like most gluten-free baked goods, these are best the day they are made.

The dough balls may be frozen on a tray until firm, then placed in a freezer bag or container until needed. To bake frozen dough, simply follow the directions above, adding a few minutes to baking time (if needed).

Note: The Xanthan gum helps the cookies hold their shape, as the mix itself does not include it. Guar gum could probably be substituted for the Xanthan gum, but I have not tried it.

Submitted by: Southern Cook