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.