Rugulach

1 cup sugar

1/3 cup oil

1/3 cup shortening

3 eggs

1/2 cup orange juice

4 cups flour. (I used 3 cups of Bette Hagman's gf mix and 1 cup brown  rice flour.) 3 tsp baking powder. (For smaller rugulach, this may be enough or  too much.)

1 tsp salt

 1-2 teaspoons xanthan gum

Preheat oven to 350 degrees F. and lightly grease cookie sheet(s). The recipe calls for one more egg beaten to brush over cookies, but I  never do this.  Have chopped walnuts mixed with lots of cinnamon, can also  use cocoa powder. If nut allergic, substitute dried diced fruit. 

Cream sugar, oil and shortening in mixer. Add eggs and juice, mix well.  Blend dry ingredients and mix with wet until well mixed. Mix a little gluten free flour and lots of cinnamon and put it on your working surface. Also generously sprinkle cinnamon on the rolled cookie.

Form balls that are the size of smaller walnuts and then  shape into flat triangles on the cinnamon/gf flour dusted work surface.  Put a mixture of nuts & cinnamon  on the base  of the triangle and roll up to point. Dust with cinnamon. Put on cookie sheet and bake for about 20 minutes.

*Note: Ground walnuts will allow you to produce smaller Rugulach.