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Snickerdoodles




Source of Recipe


Angela Lowry


Recipe Introduction


Recipe developed by: Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board



List of Ingredients




1 Cup shortening (part butter or margarine)
¼ Cup sweet rice flour
1 ½ Cups sugar
1 teaspoons xanthan gum
2 eggs
2 teaspoons cream of tarter (optional)
1 teaspoon gf vanilla
1 teaspoon baking soda
2 Cups sorghum flour
¼ teaspoon salt
½ Cup chickpea flour (garbanzo)

Topping:
¼ Cup sugar
2 teaspoons cinnamon


Recipe



Heat oven to 400° F.

Mix shortening, sugar, vanilla, and eggs thoroughly.

Blend dry ingredients and add to sugar mixture, stir in.

Chill dough.

Using a spoon, shape dough in 1 inch balls and roll in topping mixture.

Place 2 inches apart on baking sheet lined with parchment paper.

Bake 8 to 10 minutes.

Sprinkle with topping while still warm.

These cookies puff up at first, then flatten out.

Makes 4 dozen cookies.