From The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger.
Tea Cookies-makes 40
1 C pecans (since we can't do nuts, I subbed 1 C grated chocolate and I used Enjoy Life chocolate chips chopped in a food processor)
1/2 C margarine
1/2 C shortening
2 tsp Ener-G Egg Replacer plus 1 tbs water
1 C gluten free powdered sugar, divided
2 tsp gluten free vanilla
1/4 tsp salt
2 C rice flour
1. In a mixer cream together the butter, shortening, egg replacer, and water. Add 1/2 C powdered sugar, vanilla, and salt. Cream together until smooth. Mix in the rice four and chocolate. Chill dough until firm.
2. With the cold, firm dough make 1- to 3-inch balls. Place them 2 inches apart on a baking sheet lined with parchment or tin-foil. Bake in 350 degree F oven until lightly browned on the sides. Remove the parchment with cookies on it to a flat surface. Let cookies cool completely.
3. Place remaining powdered sugar in a large, deep bowl. Roll each cookie in the sugar. Store, covered, up to 1 week.
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