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MEXICAN HAT COOKIES

by Laura Woitovich

Ingredients:

1 cup

Butter – softened

½ cup

Brown Sugar

3 cups

Pamela’s Baking Mix

1 tsp

Vanilla

cup

Walnuts – finely chopped

½ lb

Caramel

¼ cup

Water

2 cups

Walnuts – finely chopped

Directions:

1.       Mix butter, brown sugar, Pamela's Baking Mix, vanilla and walnuts. Dough will be stiff.

2.       Form into small balls and then make a knob on top and a flat bottom.

3.       Place an inch apart on cookie sheet.

4.       If knob doesn’t stay formed when baking add more of the baking mix.

5.       Bake at 350 degrees for 15 minutes until lightly brown.

6.       Cool.

7.       Melt caramel and water.

8.       Dip flat part of cookie into caramel and then into nuts.

9.       Set on wax paper.

 

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The Gluten Intolerance Group of Central Ohio
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