Ingredients
1
cup sweet white sorghum flour
1/2
cup white rice flour
1/2
cup tapioca flour
1/2
cup potato starch flour
1/4
cup garbanzo and fava flour
1
teaspoon xanthan gum
1/2
teaspoon guar gum
1
teaspoon baking soda
1/2
teaspoon salt
1
cup melted ghee or sunflower or canola oil
1 1/2
cups gluten-free powdered sugar
2
eggs
2
teaspoons pure vanilla
2
teaspoons grated lemon peel
1
cup chopped pecans
Preparation
Heat oven to 325°F. Spray cookie sheet with cooking spray (without flour).
In small bowl, mix flours, xanthan gum, guar gum, baking soda and salt with whisk; set aside. In medium bowl, beat ghee, 1/2 cup of the powdered sugar, the eggs, vanilla and lemon peel with electric mixer on medium speed. Gradually add flour mixture, beating until blended. Stir in pecans.
Shape dough into 1 1/4-inch balls; place on cookie sheet. Bake 11 to 13 minutes or until set. Cool 5 minutes.
Meanwhile, place remaining 1 cup powdered sugar in large resealable food-storage plastic bag. Drop 1 cookie at a time into bag and gently coat with sugar. Remove from bag and place on cooling rack.
