Ginger Shortbread Cookies
These are sweet, tender and buttery. The brown rice flour has more weightiness (in a good shortbready sort of way) then almond meal or oat flour.
1 1/2 cups Brown Rice Flour
2 t. crushed ginger
3/4 t. cinnamon
1 T. lecithin
1/2 t. sea salt
1/3 c. xylitol
1 egg
Beat butter and xylitol together, add egg, lecithin and ginger. Stir in flour, sea salt and cinammon. Roll in quarter inch balls. Flatten with hand. Criss cross with fork pattern if desired. Bake 350 degrees for 12 minutes.
