Gluten-Free Sorghum Sugar Cookies
Makes 4-5 dozen. Adapted from a recipe developed by Amy Perry for the United Sorghum Checkoff Program.
11?3 cups sorghum flour
1/2 cup soy flour
2?3 cup cornstarch
11/2 tsps. baking powder
1/4 tsp. salt
2?3 cup butter
3/4 cup sugar
1 tsp. vanilla
4 tsps. milk
1 cup chocolate chips (optional)
1. Whisk flours, cornstarch, baking powder and salt together. Set aside.
2. In a separate bowl, thoroughly cream together butter, sugar and vanilla. Add egg and beat until light and fluffy.
3. Stir milk into butter mixture, then blend in dry ingredients. Add chips, if using. Chill 1 hour.
4. Preheat oven to 375 F. Roll dough into balls the size of walnuts and place on an ungreased cookie sheet. Bake 7 minutes. Remove immediately from cookie sheet and cool on wire racks.