These are really, REALLY good. Yeah. Really good.
2 c. GF cake & pastry flour (or 1-1/2 c. white rice flour + 1/2 c. corn starch)
1/2 c. cocoa (Dutch-processed is good)
2-1/4 t. sifted baking powder
1/2 t. fine salt (not coarse Himalyan, if you please)
1/2 t. Xanthan gum
1/2 c. butter, soft
1 c. light brown sugar (fine)
2 eggs
1/2 t. Almond or Rum extract
1/2 t. Vanilla extract
Sift the dry ingredients together in a smaller mixing bowl. In a larger bowl, cream the butter and sugar, then beat in the eggs and extracts. Mix in the dry ingredients until you have a lovely cookie dough.
- For refrigerator-type cookies, roll into a log, wrap in plastic, and let chill 20 minutes before slicing and baking.
- Or, roll them in 1″ balls and, dent them with your thumb, and stick a sweetened cranberry or half a marachino cherry in the dent.
- Or, flatten the balls and dunk in fruit sugar (superfine) mixed with some powdered sugar before baking for a crackled type of cookie.
And if you haven’t nibbled all the dough gone, bake these little darlings at 325 degrees for 10 minutes.
Then hide them in a air-tight tin.
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Shucky's Kitchen 