Snowy Cookies (Gluten Free)

Fluffy and festive with slight lemon taste.

Makes about 40 cookies

Ingredients:

3/4 cup sorghum flour

1 1/4 cups brown rice flour

1/4 corn starch or tapioca starch

3/4 cup powdered sugar

half a lemon, juiced and zested

1/2 teaspoon xantham gum

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup virgin coconut oil

1 tablespoon water

1/4 cup honey

1 egg

powdered sugar for coating

Directions:
In large bowl, mix together sorghum flour, brown rice flour, corn starch, powdered sugar, lemon juice and zest, xantham gum, baking soda and salt.
2. Add in coconut oil. Mix until mixture becomes crumbly and sandy.
3. Add honey, water and egg and beat until a smooth dough forms.
4. Chill in the refridgerater for one hour
5. Preheat oven to 350 degrees and line baking sheets with parchment paper.

6. Pinch off small amouts of dough, about 2 teaspoons.

7. Bake for 10-12 minutes. Should be firm but still soft. remove from sheet promptly and place in ziploc bag with abut a cup of powdered sugar or a bowl with one cup powdered sugar. Coat the cookie and they are ready for eating.

Modified from glutenfreegoddess.blogspot.com