Ingredients
2 cups of vegan earth balance buttery sticks, room temperature (or butter if you don't need vegan)
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups dried cranberries (or pecans)
3 1/4 cups gluten-free flour*
1 3/4 cups garbanzo flour
4 teaspoons xantham gum
Directions
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Preheat oven to 350 and line baking sheet with parchment paper or grease with vegan butter.
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Combine xantham gum and flours and set aside.
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Whip butter and sugar together until light and fluffy.
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Beat in vanilla and salt until combined and then beat in cranberries.
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Add flour mix to butter mixture and stir until combined.
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Form dough into 1-inch balls and drop onto cookie sheet about an inch apart (or use a small cookie scooper).
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Bake for 15 minutes or until cookies start to brown. Let cookies cool for 10 minutes then roll in bowl with powdered sugar. Enjoy!
*Basic Gluten-Free Flour Mix
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container.
From Yvonne Condes
