Snickerdoodles

Ingredients:

1/2 cup ghee, shortening, or margarine, softened
1/2 cup non hydrogenated palm shortening
1 1/2 cups sugar
2 eggs
2 teaspoons gfcf vanilla extract
2 3/4 cups sorghum flour (or 2 ¾ cups 1001 cookie mix, omit salt and soda)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons ground cinnamon

 

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. An easy way to do this is to drop the balls in a baggie of sugar/cinnamon mix. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 minutes, or until set but not too hard. Remove immediately from baking sheets. Cool on wire rack.

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