Growing up, there were always Stella D’Oro goodies on hand in our Italian-American family kitchen. I loved their S-shaped breakfast treats and their Margherite cookies most of all. They were dry, crumbly, and delicate, yet still sturdy and perfect for dunking in milk (until I was old enough to discover how delicious they were dipped in coffee).
These homemade, gluten-free cookies remind me of those goodies from my youth. The texture is different, and I used almond instead of all vanilla extract, but they are just as good dunked in your morning coffee (or your little one’s morning milk), if not better!
Because I am a stickler for consistency, I made a printable template to help me keep them all the same size. Print two of these templates and place side by side on a half sheet pan, with a half sheet-sized parchment paper on top for easy tracing.
When food is cooked in greaseproof paper, it cooks in its own juices providing more flavor! Ingredients will cook quickly because they are surrounded by moist heat, and little fat is required, which is a huge health benefit!
It was a great activity for our resident toddler baker and it was absolutely delicious. If you’ve been waiting to try to make your own, here is your motivation to give it a go.
After preparing the batter and pouring it into the pan, I tasted a little bit that somehow found its way onto my finger, and I will admit it made me apprehensive about how this recipe would turn out.
Brown butter elevates the flavor of sugar cookies with just one extra step! Its nutty flavor pairs perfectly with ripe, summer peaches that I incorporated into vanilla ice cream.