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1/4 cup Butter
2 Tb Honey
1/2 cup Sugar
1-1/2 tsp Vanilla
1-3/4 cups Gluten Free Flour
3/4 tsp Xantham Gum
1/2 tsp Sea Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Grated Lemon Peel
1 Tb Water, if using electric mixer
1 large egg white
In food processor, blend butter (room temperature, not melted), honey, sugar and
vanilla until smooth. Add flour, xanthan gum, salt, baking powder, baking soda,
egg white and lemon peel, blending until mixture forms large ball. If using electric mixer, blend ingredients, then add water if needed, 1 tablespoon at a time. Shape into flat disk, cover tightly and refrigerate for 1 hour. Spray with nonstick vegetable spray a large cookie sheet or line with parchment paper. Preheat oven to 325°F. Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2" apart on cookie sheet. Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container. Yield: 24 cookies.
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