Enjoy!
Kirsten
PS: The recipe comes from my favorite GF/DF cookbook by Silvana Nardone, called Cooking for Isaiah.
GLUTEN-FREE SNICKERDOODLES
1 cup plus 3 tablespoons Silvana's All-Purpose Flour Blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 plus 1/2 teaspoon ground cinnamon
1/2 cup all-vegetable shortening, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1) Preheat oven to 375F. Line two large baking sheets with parchment paper.
2) In a small bowl, whisk together the flour, baking powder, baking soda, salt and 1/8 teaspoon cinnamon.
3) In a large bowl and using a fork, beat together the shortening, brown sugar and 4 tablespoons granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture.
4) In a small bowl, mix together the remaining 2 tablespoons granulated sugar and remaining 1/2 teaspoon cinnamon. Using a medium sized cookie scoop, scoop up rounds of dough and dip the rounded side of the dough into the cinnamon-sugar mixture to coat; place 2 inches apart, sugared side up on the prepared baking sheets and bake until golden at the edges, about 10 minutes.
5) Let cool for about 2 minutes. Using a spatula, transfer to a wire rack to cool completely.
NOTES:
~In the cookbook, the recipe is listed as Brown Sugar-Pecan Ice Cream Snickerdoodle Sanwiches, but I skipped the icecream part and just made the cookies.
~I used my KitchenAid mixer starting with Step #3 and it worked beautifully.
~A key to gluten-free baking is - things are always better if they are just a tad under cooked! With cookies and brownies, take them out of the oven when look "almost" done!
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