Apologies for the shadows in this pictures. My house is not condusive to photographing food on weekdays. (Otherwise known as days when all cooking is done at night time because I have a day job.)
Accordion Treats are another family recipe that I remember having during the holidays for about as long as I can remember. These gluten free versions are maybe a bit more fluffy than crispy and have to be very gently removed from the foil. Someday I would like to try making these dairy free by substituting coconut oil. But I'll save that for another day and let you enjoy the butter goodness of these!
And yes, you may also call these Banana Slug Cookies.
- 3/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 175 grams gluten free all purpose flour (read about what I use here)
Preheat the oven to 325 degrees.
In the bowl of a stand mixer, or a large bowl, cream together the butter and sugar.
Add the eggs, vanilla, and salt and mix well.
Gradually add the flour until fully incorporated.
Fold 2 about 2-3 feet of aluminum foil in half lengthwise. Fold into 2 inch pleats. Repeat once more. Depending on the size of your cookies and the size of your baking sheet you may need to make a couple more sets of folded aluminum foil.
Stretch the folded aluminum foil across the a parchment (or SilPat) lined baking sheet.
Drop dough by the rounded teaspoon into the folds.
Bake for about 25 minutes or until the edges begin to brown.
Let cool for at least 10 minutes before removing from the foil very carefully.
Makes about 20 treats!