Preheat oven to 350 °F.
Cream shortening, vanilla, and 1 1/2 cups sugar. Separately mix water and Egg Replacer powder; mix into creamed mixture.
Blend in flours and crushed potato chips. (I just crushed by hand – so there were some pieces like 1/4″ around, not all just crumbs.)
Roll into small balls (no bigger than 1″ in diameter) and set on pan-sprayed cookie sheet.
Put additional 1/3 cup sugar onto a small plate. Take a glass and coat the bottom of it with shortening. Place the glass into the sugar to coat the bottom of the glass with sugar; then press the glass onto a cookie ball, twisting as you come up. (If you press straight down and come straight up, the cookies tend to stick to the glass; press down and twist at the same time and they flatten out and stay on the pan.) Repeat the process until all the cookies on the pan have been flattened, being sure to re-sugar the glass each time, and using more shortening if needed if the glass seems want to stick.
Bake cookies for 12 minutes. Cool on pan for 5 minutes (they are too soft if you take off immediately) and then remove from pan.
These were a hit with all of us today!
Copyright © 2007 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
I used a 1:1:1 blend of rice flour, tapioca starch, and corn starch for my gluten-free blend, but think this would adapt fine to any other gluten-free blend.