Adapted from Allrecipes
1 C shortening
1 1/2 C brown sugar, packed
3 C GF flour*
1 t xanthan gum
1 t baking soda
1/2 t salt
1 1/2 C diced rhubarb
1/2 C shredded coconut
Preheat your oven to 350 F.
In a mixing bowl cream together the shortening and brown sugar. Add the eggs beating well. In a seperate bowl sift together the flour, xanthan gum, baking soda, and salt. Slowly add the flour mixture to the creamed mixture.
Add the rhubarb and coconut and mix well. On a greased baking sheet scoop the dough about 2 inches apart and bake for 10 minutes or until the edges are starting to brown. Allow to cool for a couple minutes before transferring to a cooling rack.
*For the flour I used Jill's mix at Hey That Tastes Good. 1 C white rice flour, 1 C brown rice flour, 1/3 C tapioca starch, 2/3 C potato starch.
You can stop right here and enjoy these delicious cookies after they've cooled or you can take it one step further and frost these babies.
Cream Cheese Frosting
3 oz cream cheese, use Tofutti Better Than Cream Cheese if you're DF
1 T butter, use Earth Balance if you're DF
3 t vanilla extract
1 1/2 C powdered sugar
1 drop red food coloring
In a bowl beat the cream cheese, butter, vanilla, and food coloring. Slowly add the powdered sugar and mix until smooth. Spread on top of the cookies and enjoy!
Again with the spacing issues! What is wrong wigh Blogger?