Snickerdoodles Cookies

• 1 cup butter
• 1 1/2 c sugar
• 2 eggs
• 2 cups + 2 T sorghum flour/cornstarch mix
• 1/4 cup + 2 T soy flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

1. Mix dry ingredients together and set aside.
2. Cream butter, cream in sugar until smooth.
3. Add eggs, beat until fluffy.
4. Add dry ingredients, mix well.
5. Chill.
6. Mix 2 T sugar with 1 1/2 tsp cinnamon.
7. Roll dough into small balls, roll in cinnamon/sugar mix, bake at 400° for 10 minutes.

Amy suggests mixing seven cups sorghum flour with one pound of cornstarch and keeping it in the cupboard for ease of cooking.

Developed by Amy Perry
Contributed by Twin Valley Mills, LLC.