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    This version is finally the one that my non-GF husband declared was as good as the "real" thing. I find that types and brands of GF flours can make a big difference in any GF recipe: I use Bob's Red Mill sorghum and Authentic Foods superfine brown rice flour. I also use Crisco shortening, which at the time of this writing is listed as gluten free (as with all ingredients you should double check when you purchase). Preparation time includes chill time. Note that I like to make these cookies larger than usual and then they get crunchy on the outer edge while still soft on the inside. If you make smaller cookies you will want to reduce the cook time. Enjoy!

    Recipe #452895


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