Serve these delightful little cookies with Hot Mulled Cider or spice tea on a chilly winter afternoon. You can make a cookie glaze if you wish by mixing powdered coconut sugar with a very small amount of non-dairy milk or water and a dash of vanilla. I use palm shortening in these cookies but organic unsalted butter would also work. I use Authentic Foods Superfine Flours, which are essential for making these cookies. You can order the Superfine Brown Rice Flour here and the Superfine Sweet Rice Flour here.
Ingredients
Dry Ingredients:
1 cups
superfine brown rice flour
¾ cups
superfine sweet rice flour
½ cups
tapioca flour
1 teaspoons
baking powder
1 teaspoons
xanthan gum
½ teaspoons
sea salt
4 teaspoons
cinnamon
1 teaspoons
ground nutmeg
½ teaspoons
ground cloves
½ teaspoons
ground star anise
Wet Ingredients:
1 cups
organic palm shortening
1 cups
maple sugar
(or coconut sugar)
¼ cups
unsweetened applesauce
2 teaspoons
vanilla extract
