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otherrecipes [2025/11/01 01:32] – agnesotherrecipes [2025/11/06 03:57] (current) – agnes
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   -     Potato gnocchi need to be cooked almost immediately, although you can keep them covered in the fridge or at room temperature for a couple of hours. However you have to keep them separated or they will stick together!   -     Potato gnocchi need to be cooked almost immediately, although you can keep them covered in the fridge or at room temperature for a couple of hours. However you have to keep them separated or they will stick together!
   -     When you are ready to cook your gnocchi, bring a large pot of salted water to a boil. In batches, add a few handfuls of gnocchi and cook until most have floated to top, about 2 minutes. With a wire-mesh spider or a slotted spoon, transfer the gnocchi immediately to whatever sauce you have prepared.   -     When you are ready to cook your gnocchi, bring a large pot of salted water to a boil. In batches, add a few handfuls of gnocchi and cook until most have floated to top, about 2 minutes. With a wire-mesh spider or a slotted spoon, transfer the gnocchi immediately to whatever sauce you have prepared.
-  - + 
 +===== Maple Sugar Cookies with Cream Cheese Frosting  ===== 
 +[[https://www.pamelasproducts.com/collections/recipes/products/gluten-free-maple-sugar-cookies-with-cream-cheese-frosting|Link]] 
 + 
 +Cookies 
 +  *  ¼ to ½ tsp fresh grated nutmeg (¼ is plenty if not frosting cookies) 
 +  *     ½ cup butter or margarine (1 stick) 
 +  *     ¾ cup ground maple sugar crystals or 1 cup sugar 
 +  *     1 egg 
 +  *     1 tsp maple extract 
 +  *     2 ¾ cups Pamela's Baking & Pancake Mix 
 +Frosting 
 +  * 4 oz cream cheese, softened 
 +  *     2 TBSP butter, softened 
 +  *     ½ tsp vanilla 
 +  *     ½ cup + 2 TBSP powdered sugar 
 + 
 +Cream butter and maple sugar (or sugar) together, add egg and maple extract and beat to combine. Grate nutmeg and whisk together with Baking & Pancake Mix; add to butter mixture and blend until the dough holds together. 
 + 
 +Roll dough between two pieces of parchment paper to ¼" thick. Chill on cookie or sheet pan in refrigerator until dough is cold and stiff. Cut out cookie shapes, place on parchment covered cookie sheet, leaving space between the cookies to spread. 
 + 
 +Bake at 350° for 8 to 12 minutes, edges should be light brown. Let cookies cool before using spatula to remove from pan to wire rack. 
 + 
 +FROSTING: 
 + 
 +Cream ingredients together and frost completely cooled cookies. 
 + 
 +Chefs Note: Cookies are crisp after baking and quite delicious plain or just with a sprinkle of sugar crystals. Once frosted, the cookies will soften over time from the frosting; overnight they will become quite soft, and lose all crispness. 
 + 
 +Without frosting, the nutmeg in these cookies is strong; using the full ½ tsp nutmeg will make the cookies similar to a nutmeg snap. Frosting will mellow out the nutmeg flavor, or reduce the nutmeg to ¼ tsp for more of a nuanced flavor.