Toast-R-Cakes

• 3/4 C corn flour (I used Bob's Red Mill found at Whole Foods)
• 1/4 C gluten free flour blend
• 1 t baking powder
• 1/4 t salt
• 1/4 C unsalted butter, softened
• 1/3 C sugar
• 1 egg
• 1/2 t coconut extract

1. 1. Whisk together the corn flour, all-purpose flour, baking powder, and salt.
2. 2. In a separate bowl, cream together the butter and sugar.
3. 3. Add the egg and coconut extract and blend well.
4. 4. Then combine the flour mixture slowly into the butter mixture.
5. 5. Place scoopfuls (serving spoon size) of batter onto a parchment lined cookie sheet, about an inch apart. Flatten.
6. 6. Put the cookie sheets in the fridge for at least 10 minutes You can
7. pop them in while you are pre-heating the oven to 350 degrees.
8. 7. Bake the cookies for about 12-14 minutes, until the edges start turning golden brown.

corn flour, flour blend, baking powder, salt, unsalted butter, sugar, egg, coconut

Taken from www.epicurious.com/recipes/member/views/toast-r-cakes-53013251 (may not work)