I found this recipe HERE at www.lynnskitchenadventures.com. It is a fun find for me because I have always loved to make gluten filled snickerdoodles and this seems to be a good substitute for my gluten free girls. I made a few changes to her recipe to include the sugar cinnamon mixture for rolling them in before baking. Also I had a box of gluten free flour that I used instead of the separate flours that the original recipe called for. The recipe below reflects my changes.
(photo courtesy of Lynnskitchenadventures.com)
Gluten Free Angel Cookies
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 3/4 gluten free all purpose flour
1/4 cup cornstarch
1/2 teaspoon xanthan gum
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
cinnamon and sugar mix for rolling cookies in before baking
1. Heat oven to 350 degrees.
2.In mixing bowl beat together butter, shortening, 1/2 cup + 1/3 cup sugar, and brown sugar.
3.Add egg and vanilla.
4.In a separate bowl combine flours, cornstarch, xanthan gum, cream of tartar, baking soda, and salt. Add to butter sugar mixture and mix well.
5.Shape about 1 tablespoon of batter into a ball and roll in cinnamon/sugar. I used my cookie scoop and then dropped them into sugar mixture and it worked great.
6.Place on cookie sheet and bake for 9-11 minutes. 9 minutes for a softer cookie and a little longer for a crisper cookie.
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