Snickerdoodles

I did not realize how much I liked snickerdoodles until I couldn't have them anymore.  I think that this recipe for snickerdoodles is much better than the original.  One thing about using gluten free flours is that sometimes it makes the recipe so much better.

You will need:

1 cup shortening
1 1/2 cups sugar
2 eggs
1 1/3 cups rice flour
2/3 cup tapioca flour
2/3 cup cornstarch
1 1/2 teaspoons xanthan/guar gum
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
cinnamon and sugar for rolling

Step One:  Beat together shortening, sugar, and eggs until creamy.

Step Two: In a separate bowl, combine flours, cornstarch, xanthan gum, cream of tartar, baking soda, and salt. Add to creamed mixture and mix thoroughly. Chill dough for 10 to 15 minutes.

Step Three: Preheat oven to 400 degrees.  Mix cinnamon and sugar in a bowl or shallow dish.

Step Four: Roll dough into small balls (slightly smaller than a ping pong ball).  Then place one at a time in cinnamon sugar filled dish and roll to cover.  Then place them 2 inches apart on an ungreased cookie sheet.

Step Five: Bake until cookies are light brown and soft.  About 8 to 10 minutes.

Step Six: Dip in a glass of milk and enjoy :)