Making the Cookie Dough:

1. Gather all the ingredients needed for the cookies.
2. Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
3. Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
4. In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
5. Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
6. With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
   Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter.
7. Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
8. While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
9. Preheat oven to 325 degrees.
10. After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
    Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out.
11. Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
12. Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
13. Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).
    

The Maple Buttercream Filling:

1. If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
2. Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
   
3. Once the cookies are completely cooled, you are ready to fill :).
4. Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
   
5. Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
   

Making the Cookies:

1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
2. Gather the ingredients.
3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
10. Bake for 10-12 minutes.
11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

1. While the cookies are baking and cooling start making the frosting…
2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
4. Add the Ground Cinnamon and Mix thoroughly.
5. You’re ready to frost the cookies and enjoy!

Making the Cupcakes:

1. Place oven rack in the middle position and preheat oven to 350 degrees.
2. Line 1-2 muffin tins with cupcake liners; set aside.
3. In a large mixing bowl, whisk together the GF Flour, Baking Soda, Baking Powder, Salt and Cinnamon until completely blended; Set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the Butter and Sugars until light and fluffy.
5. Next, with the mixer set on low, add the Vanilla Extract and the Eggs, one at a time; Continue mixing until thoroughly blended.
6. With the mixer still set on Low, alternate adding the GF Flour mixture (1/2 cup at a time) and the Apple Cider (a couple of Tablespoons at a time) to the Butter-Sugar mixture, blending until just combined after each addition.
7. Scoop the Cupcake Batter into the lined muffin tin/tins, filling each about 2/3 full.
8. Bake for approximately 17-20 minutes, or until toothpick inserted into the center comes out clean.
9. Let cool in the pan for about 5-10 minutes and then transfer to a wire cooling rack to cool completely before frosting.

Making the Frosting:

1. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the softened Cream Cheese and Butter until light and fluffy.
2. Slowly add the Vanilla Extract and Apple Cider, blending thoroughly.
3. Next, with the mixer set on low, add the Powdered Sugar, 1/2 cup at a time, beating well between each addition. I usually add between 3 1/2 to 4 cups of Powdered Sugar for the right consistency. Note: If you’re adding Ground Cinnamon into the Frosting, do so now (I usually add several pinches).
4. Spread or pipe the Frosting onto each cooled cupcake and top with a little Ground Cinnamon, if desired.
   
5. Enjoy!
   

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
10. Bake for 12-14 minutes (longer if you want crispy cookies).
11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
    

Directions for Making the Powdered Sugar Coating:

1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

1. Preheat oven to 350 degrees.
2. Line 1-2 cookie sheets with parchment paper; set aside.
3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
9. Let the cookies cool on the sheets for about 5 minutes.
10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
11. Place the powdered cookies on a cooling rack to continue cooling.
12. Enjoy!
    

Making the Cookie Crumble:

1. In a food processor, pulse the melted Butter and Sandwich Cookies until finely crushed. Then spoon desired amount into the bottom of your serving dishes/cups (reserving some for garnish). Note: I spoon about 2 Tbsp into the bottom of each glass.

Making the Pudding:

1. In a medium saucepan, whisk together the Sugar, Cornstarch and Salt until well-blended.
2. Add the Milk and Egg Yolks to the Sugar mixture and whisk well.
3. Heat this mixture over medium heat for about 8-10 minutes, stirring constantly so mixture doesn’t burn or clump. Immediately remove from the heat once it starts to thicken (like pudding ;))
4. Add the Butter and Vanilla to the pudding mixture, stirring until butter is completely melted and blended.
5. Pour the mixture into desired serving bowls/cups. Refrigerate for at least 2 hours.

Making the Whipped Cream:

1. Just before serving the pudding, make the Whipped Cream by combining the Heavy Whipping Cream, Powdered Sugar (1 Tablespoon at a time) and Vanilla Extract using a Stand or Handheld Mixer. Beat on medium-high until stiff peaks form (about 4-5 minutes)
2. Spoon desired amount on top of each pudding and add a few Cookie Crumbles for garnish. Yum!
   

1. Gather the ingredients.
2. In a blender or food processor, combine all the ingredients and blend until smooth and creamy.
3. Serve with a dollop of Cool Whip and a wedge of Lime for garnish 🙂
   

1. Gather the ingredients.
2. Using a blender (I have a Ninja brand that has an “Ice Cream” setting that works really well) or food processor, combine all of the ingredients and process until fully blended and smooth.
3. Spoon (or pipe with a pastry bag) into desired glasses/cups and top with Cool Whip and Fruit! Enjoy 🙂
   

Making the GF Pie Crusts:

1. NOTE: This recipe makes 2 pie crusts. You can refrigerate any unused & uncooked dough for up to 3 days, or freeze it for up to 3 months, well wrapped. To thaw the dough, move it to the refrigerator overnight, then let dough warm a little for about 20-30 minutes at room temperature.
2. Gather the ingredients for the pie crusts.
3. In a food processor, pulse together the GF Flour Blend and Salt until well combined.
4. Next, add the Cold Butter pieces to the food processor and pulse until the butter is in large chunks.
5. Add the Beaten Egg and Vinegar to the Butter/Flour mixture and pulse until just combined.
6. Slowly add the Ice-cold Water, 1 Tablespoon at a time, to the dough mixture while pulsing. Note: depending on the humidity, you may not need all of the water. Pulse until the dough comes together.
7. Divide the dough in half (I weigh mine) and wrap each half in plastic wrap, flattening the dough into discs. Refrigerate for at least 30 minutes.

Making the Strawberry Filling (while the Pie Dough is chilling):

1. Gather the ingredients for the filling.
2. Place one of your oven racks in the center position and preheat oven to 400 degrees.
3. In a large bowl, combine the cut-up Strawberries, Sugar, GF Flour, Vanilla Extract, Lemon Zest and Juice until the Strawberries are well coated. Set aside while you roll out the pie dough.
4. Lightly flour a piece of parchment paper and place one of the pie dough discs on top. Using a rolling pin, roll the dough out into an oval shape about 19″ x 11″ (thickness of dough should be about 1/4″).
5. Transfer the rolled-out dough and the Parchment Paper to a baking sheet and spoon the Strawberry filling onto the center of the dough. Spread the filling evenly out, leaving a 1-2″ border of dough.
6. Very gently fold the edges of the dough over the Strawberries, pinching together any folds in the dough.
   
7. In a small bowl, whisk together 1 Large Egg and 1 Tbsp of water. Brush this egg wash onto the folded edges of the dough.
8. Bake on the center rack for about 30 minutes, rotating the pan halfway through to evenly bake.
9. While the tart is baking, warm the Preserves (or Jam/Jelly/Marmalade) with a splash of water (to help the Preserves spread).
10. Once the crust is a golden brown, remove the Tart from the oven and gently brush the Strawberry filling with the warmed Preserves. Cool completely.
    

Making the Whipped Cream:

1. Using a Stand Mixer, fitted with the Whisk attachment, whisk the Heavy Whipping Cream, Powdered Sugar and Vanilla Extract on Medium-High until soft peaks have formed.
2. Serve the cooled Tart with a large dollop of freshly made Whipped Cream and watch it disappear!
   

Making the Crust:

1. Preheat oven to 350 degrees.
2. Very lightly grease the sides of the 9″ x 13″ baking pan. Set aside.
3. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the Softened Butter, GF Flour and Powdered Sugar until thoroughly blended.
4. Press this mixture into the prepared baking pan to evenly cover the bottom.
5. Bake for 15 minutes or until lightly golden. Remove from oven and let cool a little while you prepare the Lemon topping mixture.

Making the Lemon Topping/Mixture:

1. Using a Stand or Handheld Mixer, fitted with the Whisk attachment, beat the Eggs until light.
2. Gradually add the Granulated Sugar to the Eggs and beat until thoroughly blended.
3. Add the remaining ingredients to the Egg-Sugar mixture and mix thoroughly, until completely smooth.
4. Pour over the baked Crust.
5. Bake in the 350 degree oven for 25-30 minutes or until set (no longer jiggling). Note: if the top starts to get too dark, cover pan with foil.
6. Let cool and then sprinkle with Powdered Sugar. Enjoy!
7. Enjoy!