Chocolate Tea Cookies (GFCF)

From Candes' Kitchen

• 1 1/2 cups GFCF flour (like Bob's Red Mill GFCF All Purpose)
• 1/2 cup unsweetened cocoa powder (like Ghirardelli Baking Cocoa)
• 1 teaspoon Xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening (like Crisco Butter Flavored)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg

Pre-heat oven to 325 degrees.

In medium bowl combine flour, cocoa powder, Xanthan gum, baking powder, baking soda, and salt. Sift together twice, and set aside.

In large bowl cream together shortening, sugar, egg, and vanilla.

Slowly add dry mixture, blending well, until ingredients form a smooth, 'greasy' dough.

Roll, cut, and bake immediately.

Note: Make sure to keep dough from drying out. Keep unused portions in bowl and cover with damp towel. If dough dries out re-beat with small amounts of milk substitute dribbled in until dough begins to stick together again. Do not chill.

Use cookie cutters to cut out shapes. Bake for 15 minutes or until light touch does not cause indentation.

No alterations. See Rich Chocolate Cookies recipe for other versions that include gluten.

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