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My daughter is a newly diagnosed Celiac and is very disappointed that
she can't have my Christmas cookies anymore.  Is there anyway that I can
make these cookies with a combination of different 'safe' flours that
will actually taste and adhere like my original versions?
 
I make Pecan Tarts, shortbread cookies, kolaches, spritz, pizzelles,
sugar cookies, among others.  I also make my own banana  and zucchini
breads and homemade yeast cinnamon rolls.
 
Also, is there a good pie crust dough out there?  
 
Any helpful suggestions would be much appreciated.  Thank you all.
 
 

 

Linda Novak  <http://gfx1.hotmail.com/mail/w3/emoticons/smile_wink.gif> 


 

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