Wednesday, August 20, 2014
Sweet Potato Crinkle Cookies(dairy free, gluten free, corn free, soy free, color and chemical free, nut free)
1 1/2 cup gluten free all purpose flour
1 teaspoon guar gum(NOW brand)
1 teaspoon baking powder(Homemade- we use Frontier cream of tartar and Arm&Hammer baking soda,some are sensitive to arm&hammer though)
1/4 teaspoon salt(careful with salt for the cornfree! It is so hard to find a safe one depending on sensitivity level)
1/2 cup palm shortening(tropical traditions)
1/4 cup brown sugar(I used domino's)
1/2 cup sugar(organic C&H)
1/2 cup sweet potato jam(previous post)(if you opt to add more you may need more flour)
1 teaspoon homemade vanilla extract(making your own is the only way to ensure cornfree)
1 cup powdered sugar(homemade)
preheat oven to 350
Cream together shortening and sugar until light and fluffy. Beat in the egg.
Add in sweet potato jam and vanilla then gradually add in the dry ingredients. (the dough may be pretty soft will firm once chilled)
Cover the bowl tightly and chill for 4 hours or overnight.(I leave mine overnight)
Roll the cookie dough into walnut sized balls and roll in powdered sugar. Place a couple inches apart on greased cookie sheet.
Bake at 350F for 9-11 minutes or until done.
(It can be a little difficult to gauge doneness as these don't brown. Try a few at 7 minutes, allow to cool. If the cookie falls apart when you pick it up it definitely needs a few more minutes. These are more delicate then a chocolate crinkle, but they are still reasonably sturdy.)