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Dear Listserve Subscribers,

December is COOKIE SWAP MONTH at the GLUTEN-FREE PANTRY.  To help make sure
your holidays are delicious, we’ve created some yummy cookie recipes that
you’ll want to share with everyone –gluten-free or not!   Here are two of
those recipes and our monthly specials.

This month’s specials include:
#150. GLUTEN-FREE PANTRY CHOCOLATE CHIP COOKIE MIX
Turned into an amazing four-layer bar cookie.
Regular Price: $4.95; SPECIAL PRICE this month: $4.20  Recipe sent with mix.

#30.  GLUTEN-FREE PANTRY COUNTRY FRENCH BREAD MIX
Makes wonderful Pecan Logs.  (Recipe below)
Regular Price: $4.95; SPECIAL PRICE this month: $4.20

#130. GLUTEN-FREE PANTRY CHOCOLATE TRUFFLE BROWNIE MIX
Try the Brownie Kisses. (Recipe below)
Regular Price: $5.95;  SPECIAL PRICE this month: $5.20

# 374. GLUTANO PAR-BAKED BAGUETTES
Regular Price: $3.99; SPECIAL PRICE this month: $3.49
Slice, top with cheese and pepperoni and toast for a great holiday hors d’
oeuvres

#753. ENER-G CRACKERS
Regular Price: $3.79;  SPECIAL PRICE this month: $3.50

#754.  ENER-G SESAME PRETZEL RINGS
Regular Price: $1.89; SPECIAL PRICE this month: $1.60

BROWNIE KISSES
1 package GLUTEN-FREE PANTRY CHOCOLATE TRUFFLE BROWNIE MIX (#130 )
10 Tbs. softened butter or margarine
4 cups confectioners’ sugar
4 tsp. gluten-free vanilla
1 bag Hershey Kisses
Preheat oven to 350°. Line mini muffin pans with paper liners. Prepare
brownie mix according to package directions. With small scoop, place one
scoop of mix into each paper. Bake 10 minutes. Cool 5 minutes.  In food
processor, combine butter or margarine, sugar and vanilla. Process until
fluffy. With small spatula, spread sugar mixer on top of each brownie. Top
with a chocolate kiss.
Makes about 5 dozen mini brownies.


PECAN LOGS
1 stick softened butter
1/3 cup sugar
1 egg
1 tsp. gluten free vanilla
1 cup GLUTEN-FREE PANTRY COUNTRY FRENCH BREAD MIX (#30)
2/3 cup almond flour
1/4 tsp. salt
1 cup chopped pecans
1 cup gluten-free chocolate chips, melted
Preheat oven to 350°. Beat butter, sugar, egg and vanilla until creamy. Stir
in flours and salt. Mix all to combine into a soft dough. Pinch off dough by
teaspoonfuls. Roll into 2-inch logs. Dip each log into chopped pecans. Bake
15 minutes or until golden. Remove from oven and cool on rack. When
completely cool, dip into chocolate. Set on wire rack. Makes approximately
18 logs.

WISHING ALL OF YOU A VERY HAPPY, HEALTHY, PEACEFUL HOLIDAY SEASON
FROM ALL OF US AT THE GLUTEN-FREE PANTRY.

Beth Hillson
Gluten-Free Pantry
800-291-8386
www.glutenfree.com

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