Ingredients
Units
Scale
- 1 cup butter
- 1 cup sugar
- 1/2 cup DARK BROWN SUGAR (packed)
- 1 large egg
- 1 tsp Vanilla
- 1 cup Pamela’s GF All Purpose Flour
- 1 cup Pamela’s GF Baking & Pancake Mix
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cream of tarter
- sugar
Instructions
- Beat butter until light and fluffy.
- Add the sugars. Beat in the egg and vanilla.
- Combine the flour and other dry ingredients in a separate bowl.
- Gradually mix the dry ingredients in with the creamed mixture.
- Roll into 1 inch balls, roll in sugar and place in the refrigerator until firm.
- Remove from the refrigerator and bake about 2 inches apart.
- Bake @350 for 10-12 minutes or until lightly brown and a bit “cracked”.
Notes
Use a baking stone for best results.
Chill the rolled cookies on a platter and transfer them to the cooled baking stone.
(I tried to cool the stone in between batches to prevent too much spreading)
