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Dr. Fred Mayo, CHE, CHT

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Yield 12 Muffins

Active time 15 minutes
Total time: 45 minutes

Note: This recipe works well with any chopped dried fruit. If using raisins or dried cranberries you can just use them as is. If using other dried fruit you have to dice them up into the size of a raisin and measure them AFTER dicing.

Yield: About 96 cookies (depending on size)

Prep Time: 25 min
Cook Time: 12 min
Level: Easy
Yield: about 20 cookies

Ingredients
2 ¾ cups Bob’s Red Mill 1 to 1 Gluten Free Flour or similar
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
½ pound unsalted butter, softened
1.5 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon

Preheat a regular oven to 350 degrees F. or convection oven to 300 degrees.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1.5 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small tray. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Spray cooking sheets with PAM Spray. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Space the cookies about two inches apart.

Bake until light brown, but still slightly moist in the center, for a total of around 8 to 10 minutes. Check cookies after about six minutes, and rotate them in the oven. Cool on a rack.