Ingredients

The following ingredients have 4 Servings
  • 2 3/4 cups 1:1 gluten free baking flour ((recommended: Bob's Red Mill))
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter, (at room temperature (1 stick or 1/4 pound))
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 3 Tablespoons granulated sugar
  • 3 teaspoons cinnamon

Instruction

  • In a medium bowl, whisk or sift together flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large bowl or the bowl of your mixer, cream the shortening, butter, and sugar at medium high speed thoroughly until light and fluffy.
  • Add the eggs one at a time, and mix thoroughly.
  • Reduce mixer speed to low, and slowly add the flour mixture. Mix until just combined.
  • Place dough in the refrigerator until just cool enough to handle and roll into balls, about 15-30 minutes.
  • Preheat oven to 400°F.
  • Combine cinnamon and sugar in a small bowl.
  • Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides.
  • Place dough balls about two inches apart on a cookie sheet.
  • Just before baking, take your three middle fingers and press the balls down slightly, until they are about a half inch thick.
  • Bake for 8-10 minutes, or until barely set and slightly golden. They will puff up at first while baking, then flatten out.
  • Cool for a few minutes on the pan, then remove and cool completely on cooling racks.