Category:
Dessert

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Notes:
Seattle Homeopathy.com

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Ingredients:
6C Gluten Free flour mix (Gluten Free Pantry)
1/4 tsp salt (if not in flour mix)
4 1/2 tsp xantham gum (if not already in flour mix)
3 tsp baking powder
2 C shortening (@ room temp/Spectrum brand)
1 1/2 C sugar
2 tsp anise seeds
2 eggs
1/4C brandy

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Directions:
Preheat oven to 350.
Mix flour, baking powder, salt, and xantham.
In a separate bowl cream shortening, sugar and anise seeds.
Beat eggs and brandy into shortening mixture.
Slowly add flour mixture (you may hold back 1/2C - dough should be dry and easy to mold).
Roll out on floured surface until 1/4 -1/2 in. thickness.
Cut into shapes.
Place on parchment lined sheets.
Dust with sugar/cinnamon mixture (1 tsp cinnamon to 1/2C sugar).
Bake 15 - 18min until browned.

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