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Prep 1hr10min
Total1hr10min
Servings36
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Ingredients
1
cup sweet white sorghum flour
1/2
cup white rice flour
1/2
cup tapioca flour
1/2
cup potato starch flour
1/4
cup garbanzo and fava flour
1
teaspoon xanthan gum
1/2
teaspoon guar gum
1
teaspoon baking soda
1/2
teaspoon salt
1
cup melted ghee or sunflower or canola oil
1 1/2
cups gluten-free powdered sugar
2
eggs
2
teaspoons pure vanilla
2
teaspoons grated lemon peel
1
cup chopped pecans
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Steps
1
Heat oven to 325°F. Spray cookie sheet with cooking spray (without flour).
2
In small bowl, mix flours, xanthan gum, guar gum, baking soda and salt with whisk; set aside. In medium bowl, beat ghee, 1/2 cup of the powdered sugar, the eggs, vanilla and lemon peel with electric mixer on medium speed. Gradually add flour mixture, beating until blended. Stir in pecans.
3
Shape dough into 1 1/4-inch balls; place on cookie sheet. Bake 11 to 13 minutes or until set. Cool 5 minutes.
4
Meanwhile, place remaining 1 cup powdered sugar in large resealable food-storage plastic bag. Drop 1 cookie at a time into bag and gently coat with sugar. Remove from bag and place on cooling rack.
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As an option, double-coat these cookies with powdered sugar, once when hot and again when cool, giving the outside a lovely finish.
Letting the cookies sit on the cookie sheet for 5 minutes before transferring them to a cooling rack keeps them from breaking. Slightly cooled cookies hold their shape.
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