Taste these and you will never guess that they are gluten-free.

1/2 cup butter 1/4 cup canola oil 1/2 cup sugar 1/2 cup powdered sugar 1 egg 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 teaspoon xanthan gum* 2 cups gluten-free flour sugar for dipping

Preheat oven to 350 degrees or 325 for convention oven. Grease cookie sheets. In a large bowl, combine butter, oil, sugar, and powdered sugar. Beat well. Add egg and beat. Add salt, baking soda, cream of tartar, and xanthan gum. Beat well. Add flour and beat until blended.

Form into walnut size balls and dip into sugar. (Batter will be soft and moist.) Place on cookie sheet and flatten slightly if desired. Bake for 8 - 10 minutes or until set and just beginning to brown. Do not over-bake. Cook on racks.

Cover evenly with frosting or sprinkle with decorative sugars while still warm if desired.

*Xanthan gum is made from the outer layer of a tiny inactive bacterium. It is an excellent thickener. It also helps hold small particles of food together so it is a substitute for gluten in gluten-free baking. One brand is Bob?s Red Mill.

Makes 80 cookies

Nutritional Information per serving:

Calories: 35 Fat, gm.: 2 Protein, gm.: 0.5 Carbs, gm.: 4 Cholesterol, mg.: 5 Fiber, gm.: 0.3