The Christmas baking continues. Did you know it’s only 2 weeks until Christmas?? With how fast this past week has gone, I’m scared to see how fast the next two will go. With concerts, gatherings & parties to attend, the next two weeks will be gone before you know it! So, how is your Christmas shopping/baking/preparing coming along?? Is anyone making any hand-crafted gifts this year? I have a few that I need to complete, but the shopping is done. So, onto the baking & sewing!
Today’s recipe is for Gluten Free Snickerdoodles. These snickerdoodles are really, really good. They have the same flavour & texture as my regular snickerdoodles. I had a container of wheat-based cookies for the family, as well as the gluten-free ones, and after I was eating one, I had to double check to make sure I took it from the right container. Thankfully I did.
- 1/2 cup shortening (I used margarine)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup potato starch (not flour)
- 3/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons water
- 2 tablespoons sugar mixed with
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla extract. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. 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 teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
- Place on lightly greased baking sheet and press each ball to an even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.