Snickerdoodles

[cruelshoes]

Snickerdoodles
Modified from Betty Crocker’s Cooky Book

1 c. Shortening (I used ½ shortening, ½ Earth Balance margarine)
1-1/2 c. sugar
2 eggs
2-3/4 cup brown rice flour mix – see note
2 generous tablespoons coconut flour
½ teaspoon xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

Heat oven to 400 degrees. Mix shortening, 1-1/2 cup sugar and eggs thoroughly. In a separate bowl, whisk together brown rice flour mix, coconut flour, xanthan gum, cream of tartar, baking soda and salt; stir in. Shape dough in 1" balls. Roll in mixture of 2 tbsp. sugar and cinnamon. Place 2" apart on parchment paper lined baking sheet. Bake 8 to 10 min. These cookies puff up at first, and then flatten out. Makes 6 dozen cookies.

Note – Brown Rice Flour Mix - 2 parts brown rice flour / 2/3 part potato starch / 1/3 part tapioca flour
_________________
-Colleen

Where are we going, and what am I doing in this handcart?