Snickerdoodles - Gluten Free Cookies Cookbook review

This review is for the Cookbook by Jeanne Basye "Gluten Free Cookiess." I also got permission to post the recipe! I thought it would be a good idea to let my 11 year old daughter follow the recipe and make the cookies herself. She did need a little help, but that was mostly because of her lack of experience with cooking and knowing simple cooking terms. We will have to work on that. Otherwise she did a great job and the cookies turned out very yummy. We took some to our Lit. Club and she got complements from the other mom's.

The cookies were just the right texture. They weren't hard, nor were they soft. They didn't fall apart. The flavor was great. They were exactly the way I remember Snickerdoodles to be.

I think the recipes in this cookbook are easy to follow along. The ingredience are devided up so that they are easy to see what steps they are added in. I think that this book would be a great learning to bake cookbook for kids. Another thing that I like about this book is the simplicity of it. It is easy to read, understand and is not too wordy. Sometimes wordy recipes intimidate me and I pass them up.

Earlier I made Chocolate Chip Cookies from this cookbook. You can read about this review on our groups website Gluten Free Kids R.O.C.K.

You can find other recipes on her website at The Gluten Free Cookie Lady

http://www.glutenfreecookielady.com/recipes.htm

Liz with the Snickerdoodles she baked.

Snickerdoodles - From Gluten Free Cookies by Jeanne Basys Page 20
This versatile cookie was a celebrity among the taste testers and voted as one of the best!

1 1/2 cups The GF Cookie Lady's Flour (page 4 in her cookbook - great flour blend)
1 1/4 teaspoons xanthan gum
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 teaspoon pure vanilla extract

1 large egg

1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon vanilla powder (optional)

1. Preheac oven to 350° F. Line cookie sheets with parchment paper.

2. Sift flour, xanthan gum, cream of tartar, baking soda, salt and cinnamon in bowl; stir. Set aside.

3. Beat butter, granulated sugar and vanilla in large mixer bowl on medium speed until creamy, about 4 minutes. Beat in egg. Gradually beat in flour mixture.

4. Combine 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon and V* teaspoon vanilla powder in small bowl.

5- Measure dough in 1'/: tablespoon portions; shape into balls and roll in cinnamon sugar mixture. Place balls 3 inches apart on prepared cookie sheet. With hand, flatten dough to '/2-inch thickness.

6. Bake 12 to 13 minutes or until edges arc lightly browned. Cool 4 minutes on cookie sheet then transfer to wire rack to cool completely. Sprinkle remaining cinnamon sugar over cookies.

7. Store in airtight container up to 2 days or freeze up to 2 months.

Makes 1 1/2 dozen (3-inch) cookies

Variations: For distinctive flavor, replace granulated sugar with vanilla scented sugar. (See page 131 Gluten Free Cookies).

Cookie Tip: Vanilla powder heightens the flavor of vanilla in any baked goods (Resources page 162 Gluten Free Cookies).