Pumpkin Cookies IV
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"Gluten-free cookies."
Original recipe yield: 3 - 4 dozen.
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INGREDIENTS:
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1 cup white rice flour
- 3/4 cup potato starch
- 1/2 cup shortening
- 3/4 cup white sugar
- 1 cup canned pumpkin
- 1/2 cup ground walnuts
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DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth.
- Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork.
- Bake for 9 to 12 minutes.
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