Brydan Spencer used a gluten-free flour blend from Better Batter (betterbatter.org) but an all-purpose gluten-free blend works. If the blend you use contains xanthan gum, do not add the 1½ teaspoons listed in ingredients.
1 cup shortening or dairy-free margarine
1½ cups sugar
2¾ cups gluten-free All-Purpose
1½ teaspoons xanthan gum
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
1. In a large bowl, beat together shortening, sugar and eggs until creamy.
2. In a separate bowl, sift flour blend, xanthan gum, cream of tartar, baking soda and salt together. Add this to creamed mixture and mix thoroughly. Chill dough briefly, 10 to 15 minutes.
3. Preheat oven to 400 degrees. Mix together 2 tablespoons sugar and cinnamon and place in a clean shaker.
4. Roll dough into walnut-size balls and place them on waxed paper. Sprinkle balls with sugar and cinnamon mixture. Then place balls about 2 inches apart on ungreased baking sheet or cookie pan. (If using Spectrum organic shortening, let dough rest for five minutes at room temperature before baking.)
5. Bake in preheated oven until cookies are lightly browned but still soft, about 8 to 10 minutes. Watch carefully as cookies will brown quickly.
Each cookie contains 99 calories, 5g total fat, 2g saturated fat, 0g trans fat, 43mg cholesterol, 105mg sodium, 13g carbohydrate, 0g fiber, 2g protein.
For egg-free cookies, replace 2 eggs with gluten-free egg replacer, according to package directions. (Try Ener-G egg replacer, available at ener-g.com.) Then add ⅓ cup water and 1 teaspoon vanilla to wet ingredients. Proceed with recipe as instructed.
Emily Cosentino lives in Indiana, Pennsylvania. Recipe adapted and reprinted with permission from Star Spangled Foods, Ohio State University Extension, 4-H Youth Development.