Friday, December 21, 2012

The Snickerdoodle request

My favorite cookie (most of the time!)

Snickerdoodles - these require chilling so plan accordingly!

1/2 cup unsalted butter, room temp
3/4 cup sugar

Cream butter and sugar together.  Add egg, milk, and vanilla; blend well.

1 egg
1 T. milk
1/2 tsp. vanilla (the real stuff only!)

Whisk together ALL dry ingredients:
1/2 cup white rice flour
1/4 cup sweet rice flour
1/4 cup sweet sorghum flour
1/4 cup potato starch
scant 1/4 cup tapioca starch
1/2 tsp. cream or tartar
scant 1/2 tsp. xanthan gum
1/4 tsp. baking soda
dash salt

Add dry ingredients to creamed mixture.  Cover or wrap dough with plastic.  CHILL at least one hour.  Easily left in frig overnight.

Preheat oven - 375 degrees.  Combine the following:
2 T. sugar
1 T. cinnamon
dash nutmeg, optional

Roll small balls in cinnamon-sugar mixture.  (I like a small scoop here...about 2 tsp. amount or so.)  Place on parchment so they can spread a bit.  Bake about 9 minutes.  Move to cooling rack after 1 minute.

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