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  • Jules Shepard
    Jules Shepard

    Snickerdoodles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    If you've been craving these old favorites and thought you may never have them again ... your wait is over! These cookies will fool any gluten eater and satisfy every craving. Caution: they're addictive!

    Ingredients:

    • 1 ½ cups granulated cane sugar
    • 1 cup shortening, butter or othernon-dairy alternative (e.g Earth Balance®Buttery Sticks/Shortening Sticks)
    • 2 large eggs
    • 2 ¾ cup Jules Gluten FreeAll Purpose Flour
    • 1 tsp. baking soda
    • 2 tsp. cream of tartar
    • ¼ tsp. salt

    Topping:

    • 2 Tbs. granulated cane sugar
    • 2 tsp. cinnamon

    Directions:

    Cream shortening and sugar untilfluffy. Add eggs and beat until combined.

    Snickerdoodles (Gluten-Free)In a separate bowl, whisk dryingredients together: Jules Gluten Free All PurposeFlour; baking soda, cream of tartar and salt. Add to wet ingredientbowl and mix until thoroughly incorporated.

    Cover tightly and refrigerate untilcold, at least 2 hours.

    Preheat oven to 400 F (static) or 375 F(convection).

    Shape dough into 1-inch balls byrolling in the palms of your hands. Roll each ball in the sugar andcinnamon mixture. Place on a parchment-lined baking sheet and bakefor 8-9 minutes, or until lightly browning and puffed. Remove tocool on a wire rack; the cookies will sink slightly in the middlewhen cooled – this is normal.

    Yield: approximately 3 dozen cookies.


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    I was a bit horrified by this recipe, as the only cook I know who puts 1 cup of butter in anything is Paula Deen. I've found other recipes for this cookie with far less sugar, butter and chill times and even taste better. Will not make these again.

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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