12 minutes @ 325F on parchment lined cookie sheet. Let cool on cookie sheet to firm up.
Preblend dry ingredients
- 2 c. almond flour
- 1/4 t. salt
- 1/4 t. baking soda
Cream together
- 1/4 c. butter
- 1/3 c. powdered sugar
Then mix in
- 1 t. vanilla
- 2 T. water
Then mix in dry ingredients.
Put overnight in fridge. Flatten into about one inch discs or 1/2 inch balls, dip into cinnamon sugar coating before baking.
Cinnamon sugar coating
- 1/4 c. sugar
- 1/2 T ground cinnamon
This is ok but I like the mexican wedding cookies better.
ref: https://chocolatecoveredkatie.com/wprm_print/gluten-free-snickerdoodles
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