Easter day is comming, so we need activities with which to entertain the children during the easter holidays. I propose to you this easy cookies with lacasitos: fathers will love them and the children will have fun making them.
Also, the Lacasitos are gluten free, which is great for all of boys and girls who are celiac and have very difficult to find a yummy sweet. In this recipe I combined the pink and blue minilacasitos with the white chocolate lacasitos.
The result are a very yummy and crispy cookies, everyone has loved this cookies! In fact, I took them to a meeting of work and all asked me about the recipe.
Ingredients for 15-20 gluten free cookies with Lacasitos:
- 3/4 cup (140 g) unsalted butter, softened
- 3/4 cup (120 g) brown sugar
- 1/4 cup (45 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste
- 2 cups (280 g) gluten free flour
- 1 teaspoon baking soda
- Pinch of salt
- 50 gr pink lacasitos + 50 g blue lacasitos + 20 g white lacasitos
How to make gluten free cookies with Lacasitos:
To the bowl of a stand mixer combine the soft butter, white and brown sugar, egg and vanilla. With the paddle attachment beat about 2 minutes. Add the flour, the baking soda, optional salt, and beat on low-medium speed until just combined.
Stop, scrape down the sides of the bowl, and add the Lacasitos, saving a few to decorate the cookies at the end, and mix well.
Cover the bowl with plasticwrap and refrigerate for at least 40 minutes. Then, with the help of your hands, form 20 equal-sized mounds of dough, roll into balls.
Pre-heat the oven at 350F (190ºC).
Line a baking sheet with a Silpat or spray with cooking spray, place dough mounds on baking sheet, spaced at least 2 inches apart and flatten slightly. Add more lacasitos on the cookies to decorate.
Bake the cookies for 15 minutes or untill golden brown. Cookies firm up as they cool. Allow cookies to cool on baking sheet before serving.
You can keep them for 7 days in an airtight container.