Friday, March 30, 2012

Time to Celebrate with Gluten-Free Snickerdoodles

Today is a very special day for two people in our family - Katie and my nephew, Andrew. They share a birthday today. I wish I had a picture of them together, but I don't... maybe for next year I'll work on that. It would be wonderful to see both of them on their special day. However, most of the time they are on completely opposite sides of the United States - causing a true challenge to actually share a birthday party.

This year we are celebrating with Katie (but we're thinking of you too Andrew) in Napa. Woooohooo! The big 2-1. And I can't think of a classier way to celebrate than sipping wine and enjoying the phenomenal food in the Napa valley. It fits Katie perfectly. And might I add that I am honored that I get to join her.
love this picture of Emily, Mark, and Katie
(Emily won't be able to join us this time - but in 9 years we can all celebrate her 21st birthday in Napa)

I'm surprising Katie today with one of her favorite cookies, snickerdoodles, gluten-free style of course.

Gluten-Free Snickerdoodles
for the cookies...
1 1/4 cup oat flour
1 1/2 cup almond flour
1 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla

for the coating...
1/3 cup granulated sugar
1 tablespoon ground cinnamon

prepare the coating...
In a shallow bowl, mix the sugar and cinnamon together.

prepare the cookie dough...
Combine the flours, xanthan bum, salt, and baking powder in a medium bowl. Set aside. Using an electric mixer, beat the butter and sugar in a large bowl until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla. Add the flour mixture and beat until the dough is smooth. Scraping down the sides of the bowl as needed to incorporate all of the flour mixture. If the dough is soft, cover and refrigerate (up to an hour).

Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper.
Shape the dough into 2 inch balls (I used a medium ice cream scoop to create uniform cookies). Roll the balls of dough in the cinnamon sugar coating and place on the prepared cookie sheets. Using the palm of your hand or the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for 7 to 8 minutes. Remove from oven and immediately sprinkle with a little extra cinnamon sugar while the cookies are still hot. Cool completely on a wire rack.

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