• Gluten-free "Sandies"

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    by Johna Delano
    6 recipes
    I like to experiment. I combined two recipes and used a commercially available mix to create thes cookies that remind me of the Keebler's cookies and/or the Girlscout Trefoils tea cookies but are gluten free.


    • 1 package of Bob's Red Mill Gluten free Shortbread cookie mix
    • 2 sticks of Smart Balance buttery blend (any kind)softened
    • 2 teaspoons grated lemon peel
    • 1 1/2 cups medium to fine ground walnuts
    • 1 teaspoon pure vanilla extract
    • 6 1/2 Tablespoons warm water (1/4 cup +2 1/2 Tbsp)
    • 1 large egg yolk or vegan alternative
    • Substitutions: You can use pecans or almonds in place of walnuts. You can use orange peel instead of lemon peel (best with almonds).You can also use mint extract or orange extract(best with almonds).
    • The dough can also be rolled out to 1/8" thick and cut with cookie cutters. Just be sure to cut the baking time!!


    1. Preheat oven to 375
    2. Cream together Smart Balance sticks,grated lemon peel,vanilla,walnuts and egg yolk.
    3. Slowly add Bob's red Mill Gluten-free shortbread cookie mix
    4. Add water
    5. Dough will be dry. Mix with hands if needed.
    6. Roll dough into 1 1/2' balls and place 1" apart on an UNgreased cookie sheet or line the cookie sheet with parchment paper.
    7. Press flat with a smooth bottomed glass.

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