Betty Crockers Red Hot Holiday Trend #8

The Betty Crocker Red Hot Holiday Trend #8 is Alternative Diets Go Mainstream.  Hold the Gluten. Embrace the Vegan. Alternative diets are becoming a way of life for many – maybe even you! However, it can still be difficult to find great-tasting foods that are gluten free or vegan. Help everyone feel welcome at your celebrations this year by baking up tasty versions of classic holiday treats with this recipe for Gluten Free Fudge Crinkles and a bonus recipe for Vegan Sugar Cookies.  Check it Out!

Gluten Free Fudge Crinkles

*Prep Time: 45 Minutes

*Start to Finish: 1 Hour 5 Minutes
*Makes: 36 cookies

Ingredients:

*1 box (15 oz) Betty Crocker Gluten Free devil's food cake mix
*1 box (4-serving size) gluten free chocolate instant pudding and pie filling mix
*1/2 cup butter, melted

*1 egg
*1/4 cup water
*1 teaspoon gluten free vanilla extract
*Sugar

Directions:
1. Heat oven to 350° F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
2. Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.



Ingredients:

Cookies:
*1 1/2 cups powdered sugar
*1 cup vegan margarine, softened
*1/4 cup vanilla soymilk
*1 teaspoon vanilla extract
*1/2 teaspoon almond extract
*2 1/2 cups Gold Medal all-purpose flour
*2 tablespoons cornstarch
*1 teaspoon baking soda
*1 teaspoon cream of tartar

Icing:
*4 cups powdered sugar
*4 tablespoons vanilla soymilk
*1/2 teaspoon vanilla extract

Directions:
1. In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
2. Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to 1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
4. In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.

Tip: If desired, divide the icing among small bowls and tint each one a different color, evenly blending in food color with fork or whisk


Be sure and check back tomorrow for The Betty Crocker Red Hot Holiday Trend #9:  Retro Rewind and another great recipe.