Snickerdoodles

The final edition in this year's Christmas cookie series is the simplest to make. I like to save the easy stuff for last, when I'm not feeling so ambitious anymore but just trying to meet my cookie quota and move on. Luckily, these are just as big a crowd pleaser as anything else we've made this year, so no one has to know you were getting sick of baking by the time these rolled into the oven.

Ingredients:

2 cups whole wheat flour
1/2 cup rice flour
1/4 cup tapioca starch
2 teaspoons cream of tartar
1 teaspoon baking soda
2 sticks grass-fed butter, softened
1 cup granulated sugar
1/2 cup maple sugar
2 eggs
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Directions:

1. In a medium sized bowl, whisk together flours, tapioca starch, cream of tartar, and baking soda.
2. In a large bowl, beat butter until creamy. Add sugars gradually, then eggs one at a time.
3. Add flour mixture, and blend well. Cover with plastic wrap and refrigerate for a least two hours.
4. Preheat oven to 375. Line cookie sheets with parchment paper.
5. Combine sugar and cinnamon in a small bowl.
6. Roll dough into 3/4-inch balls and coat with cinnamon-sugar.
7. Place balls two inches apart on cookie sheet, and gently flatten with your hand.
8. Bake until edges are golden brown, about 10-12 minutes.