Snickerdoodles {Gluten-free}

Gluten Free Snickerdoodles 

(Recipe from: Michelle @ MyGluten-freeKitchen.com)

-2¾ cup gluten free flour mix (see here for my favorite mix)
- ¾ tsp. xanthan gum
- 1 tsp. cream of tartar
- ½ tsp. baking soda
- ¼ tsp. salt
- 1½ cups white sugar
- ½ cup butter, softened
- 1 tsp. vanilla extract
- 2 eggs

 2 Tbsp. white sugar
 1½ tsp. cinnamon

In a small bowl, whisk together flour mix, xanthan gum, cream of tartar, soda, and salt. In the bowl of your standing mixer, beat the sugar, butter or margarine, vanilla and eggs until well mixed. Add dry ingredients and and mix on low until combined. Cover and chill if desired.

In a small bowl, combine 2 Tablespoons sugar and 1½ tsp. cinnamon. Roll dough into 1 inch balls and toss in sugar/cinnamon. Place 2 inches apart on parchment paper lined baking sheets. Bake at 400° for 8-10 minutes or until set.

Those Cookies I Told You about

Christmas just isn't the same without a few cookies and since my son is now gluten free, my search for a good gluten free cutout cookie has been accomplished. Not only am I happy, but he is happy too. Even grown up kids like frosted sugar cookies.

Ingredients:
¼ cup shortening
¼ cup canola oil
2/3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
1 ¾ cup Gluten Free All Purpose Flour
½ tsp. salt
3 Tbs. water (as needed)

Directions:
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, and vanilla extract. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

Preheat oven to 350 F.

Lightly flour a clean rolling surface with  Gluten Free All Purpose Flour. Roll the dough to 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes.

Place cookies onto parchment-lined cookie sheets. Bake about 8-10 minutes, or until they begin to lightly brown at the edges. Cool and frost with gluten-free frosting.

Thank you to celiac.com for a super recipe! (Can you tell I'm smiling?)