This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: We receive the most unusual feedback from our diverse taste-testers. The non-celiacs are often not told that they are testing gluten-free foods. The tray holding these cookies was returned empty with an inquiry of where to buy some more. Im sure youll enjoy this crackled-top cookie as much as our testers did.

Ingredients:

½ cup shortening
¾ cup sugar
1 egg
1 teaspoon vanilla flavoring
½ cup potato starch
¾ cup plus 2 tablespoons cornstarch
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:

2 tablespoons sugar mixed with
½ teaspoon cinnamon

Directions:

Preheat oven to 350 . In a large bowl, cream together shortening and sugar. Add egg and vanilla flavoring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt, and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.

Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

Makes about 3 dozen cookies.

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