G.F. Snickerdoodles

This recipe is from the Living Without magazine.

Snickerdoodle Recipe
1 cup shortening or dairy-free margarine (room temp)
1 1/2 cups sugar
2 eggs
2 3/4 cups gluten free all purpose flour blend
1 1/2 tsp xanthan gum
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 TBS sugar
2 tsp cinnamon

G.F. All Purpose Flour Blend Recipe
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch

In a large bowl, beat shortening, 1 1/2 cup sugar and eggs until creamy. In a separate bowl mix flour, xanthan gum, cream of tartar, baking soda and salt. Add this to the shortening mixture. Chill dough 10-15 min. Preheat oven to 400F. Mix the 2 TBS sugar and cinnamon in a small bowl. Roll dough into walnut-sized balls, dip tops into the cinnamon and sugar mixture and place them on waxed paper about 2 inches apart. Bake about 8-10 minutes, until cookies are lightly browned, but still soft. Remove from wax paper after about 5 min. and cool on a cookie rack.