Gluten-Free Coffee Cake with Walnut Streusel Topping
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Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer fitted with a paddle attachment cream together the butter and both sugars until light and fluffy. Add in the vanilla.
Add in the eggs, one at a time and mix thoroughly scraping down the sides every so often.
In a small bowl combine the flour, salt, baking powder and baking soda. Add to the butter mixture and combine until you no longer see any flour.
Using a small to medium sized ice cream scoop or large spoon, drop the cookies onto the cookie sheet. Do not press down.
Bake for 9-11 minutes until golden brown and set. The bottom will get darker than the tops. Remove and let cool on a cooling rack. Continue with remaining dough.
In a small bowl combine the powdered sugar and milk. Whisk until smooth. Frost the cooled cookies with the frosting and sprinkle with sugar. Will keep in an airtight container for 3-4 days.
Recipe Courtesy of Megan Mitchell
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