Snickerdoodles

Method

1. Preheat oven to 375°F.
2. In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick.
3. Cream together the margarine, shortening, and 1½ cups sugar until smooth. Mix in the prepared flaxseed meal, vanilla extract, cream of tartar, baking soda, and salt.
4. In a separate bowl, combine sorghum flour, millet flour, potato starch, and xanthan gum. Slowly combine the flour mixture with the sugar mixture and mix vigorously (or use an electric mixer set on medium-low speed) until a stiff dough forms.
5. In another small bowl combine the 4 tablespoons sugar with the cinnamon.
6. Roll dough into 1-inch balls and then roll each dough-ball into the cinnamon sugar mixture.
7. Place 2 inches apart on an ungreased cookie sheet and bake for 9 minutes.
8. Remove from oven, sprinkle with a touch more sugar, and let cool on cookie sheet for about 5 minutes.
9. Transfer the cookies to a wire rack and let cool for at least 20 more minutes before handling. Store in airtight container for up to 1 week.