Cranberry Orange Spice Cookies

These cookies are our new family favorite. They are soft and moist and have a nice rich flavor. For those who are not gluten-free, it could easily be converted back to normal by replacing the four types of flour and xanthan gum with 1 1/3 cups wheat flour. Happy snacking!

Cranberry Orange Spice Cookies

1/2 c. palm oil shortening

1/2 c. sugar
1/4 c. brown sugar
1 egg
1 tsp. orange zest
1/3 c. brown rice flour
1/3 c. sorghum flour
1/3 c. teff flour
1/3. c. tapioca flour
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. nutmeg
3 Tbsp. orange juice
1/3 c. dried cranberries

1. Preheat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
2. Using a mixer on medium speed, cream together shortening, sugar and brown sugar. Add egg and orange zest.
3. In a separate bowl, combine flour, xanthan gum, baking powder, salt and spices.
4. Add to mixing bowl in three batches, alternating flour mixture with orange juice. Fold in cranberries.
5. Drop by teaspoons onto cookie sheets. Bake 10-11 minutes in center of oven. Let cool 10 minutes before transferring to wire rack. Yields: 2 dozen cookies.