Guest guest Posted June 4, 2001 Report Share Posted June 4, 2001 I made these last Thursday, and they taste great! From Roben Ryberg's The Gluten Free Kitchen Snickerdoodles 1/2 C. shortening 3/4 C. sugar 1 egg 1 t. vanilla flavoring 1/2 C. potato starch 3/4 C. plus 2 T cornstarch 1/4 t. baking soda 1 t. baking powder 1 t. xanthan gum 1/2 t. salt 2 T. water FOR CINNAMON/SUGAR MIXTURE: 2 T. sugar 1/2 t. cinnamon Preheat oven to 350 degrees. In a large bowl, cream together shortening and sugar. Add egg and vanilla. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly rounded teaspoonful of dough for each cookie. Roll in sugar and cinnamon mixture. Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake 10-12 min. A single cookie should be removed at the shortest baking time to test for doneness. Browning is not a good indicator for these cookies. ===== Visit www.open-invitation.net/andrea to shop the newest product line from House of Lloyd! __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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