Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

A lot of Italian families have Biscotti with their breakfast coffee: Sobe Biscotti Makes 32 biscotti Source: Burt Wolf's Local Flavors, Miami, Florida The Miami Beach restaurant Nemo serves these biscotti with an assortment of fruit sorbets. Pastry chef Hedy Goldsmith suggests an easy way to line the loaf pan with foil. "Invert the loaf pan and mold the foil around the outside. Turn the pan over and place the molded foil right in the pan." 4 ounces (1 1/2 cups) thinly-sliced almonds Butter or Pam vegetable spray 4 eggs, separated 1 teaspoon fresh lemon juice 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Grated zest of 1 lemon, finely grated 2 cups sifted all-purpose flour 1/2 cup dried sour cherries 1/2 cup dried cranberries Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for 10 minutes, until golden brown. Set aside to cool. Line a 5 x 9 1/2-inch loaf pan with foil on all sides. Butter or spray Pam all over the inside of the pan and set aside. TO PREPARE THE BATTER: Place the egg whites in the bowl of an electric mixer with the whisk attachment. Beat the egg whites with the lemon juice until they just begin to hold stiff peaks. Gradually add 1/4 cup of the sugar to the whites and continue to beat on high until they hold firm, stiff peaks. Transfer the beaten whites to a large mixing bowl. In a small bowl, whisk the egg yolks, vanilla, and salt together until the mixture becomes thick and then add the lemon zest. With a wide blade rubber spatula, fold this egg yolk mixture into the beaten whites, once it is incorporated, gradually add the remaining 1/2 cup of sugar. Then fold in the sifted flour and then the toasted almonds, cherries and cranberries. Turn the batter out into the prepared loaf pan. Use the back of a spoon, dipped in water, to smooth out the top. Place the loaf pan into the oven and bake for 30 minutes. After 30 minutes, cover the loaf pan with a piece of foil. This will prevent the top of the loaf from becoming too brown. Return the loaf to the oven and continue to bake for 30 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Remove the loaf from the oven and allow to cool for 15 minutes. Invert the loaf onto a plate, remove the foil, and immediately wrap with a fresh piece of foil. Allow to cool to room temperature and then place into the refrigerator for at least 2 hours or overnight. FOR THE SECOND BAKING: Place the two oven racks on the top third and the bottom third of the oven to create two tiers and preheat the oven to 275 degrees F. Unwrap the loaf and using a serrated knife, cut the loaf into 1/4-inch thick slices. Place the slices on a baking sheet and bake two sheets at a time until the cookies are lightly golden: this should take about 30 minutes. You want the cookies to be dry and crisp, but not too dark in color. Halfway during the baking, reverse the baking sheets to ensure that they cook evenly. Once the cookies are dry and crisp, place them on a cooling rack to cool completely and then serve. Store in an airtight container. Recipe courtesy of Pastry chef Hedy Goldsmith, Nemo, Miami Beach, Florida

I know you probably wanted a recipe before Christmas, but I first saw your post. I also was looking for a good recipe for a cut out cookie, and these had a good review. Found on Yummly: Danielle's Cream Cheese Cut-Out Cookies 5 ***** (2) Total time: 2 hr 25 min PT1620S Prep time: 10 min Ingredients: 1 cup salted butter (room temperature) 8 oz. cream cheese (room temperature) 1 cup granulated sugar 1 large eggs 1 1/2 tsp. vanilla extract (good quality pure, worth) 3 1/2 cups all-purpose flour 1 tsp baking powder 1 T. meringue powder 1 1/4 cups powdered sugar 3 T. water (lukewarm) 1 Cream together the butter, cream cheese, and sugar. 2 Add the egg and vanilla, mix well. 3 Switch beater hooks for dough hooks on your mixer. 4 Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix. 5 Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling. 6 I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together. 7 OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven. 8 Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes. 9 Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar. 10 Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.

My GD will be here this weekend, I think we'll make these. So cute! I do wonder about something in the recipe, though. It says to roll the dough out to 3/4 inch thickness. Three quarters of an inch is REALLY thick. I'll probably do mine more like 3/8.