Snickerdoodle (Gluten Free)

Ingredients

• 3/4 cup Crisco
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 1/2 cup gluten free flour of your choosing (Bob's Red Mill)
• 1 box 3.4 oz. dry instant vanilla pudding mix
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. cream of tarter
• 1/4 tsp. salt
• 1 tsp. gr. cinnamon
• 1/2 cup granulated sugar
• 1 Tbsp. gr. cinnamon

Instructions

1. 1

   In a small bowl, mix together 1/2 cup sugar and Tbsp cinnamon and set aside.

2. 2

   Cream together butter and shortening.

3. 3

   Add sugar and mix until fluffy.

4. 4

   Add eggs and extracts and mix.

5. 5

   Add sifted dry ingredients and mix.

6. 6

   Cover with plastic and chill.

7. 7

   Preheat oven to 350*F.

8. 8

   Using your hands, roll dough into ping pong size balls.

9. 9

   Roll balls in cinnamon-sugar mixture until completely covered.

10. 10

    Place cookie dough on parchment paper-lined baking sheet and bake for approx. 12 minutes.

11. 11

    Allow to cool and serve.