3 1/2 c. gluten-free flour mix

1 c. butter

1/2 t. baking powder

1 c. superfine sugar

1/2 t. ground ginger

2 eggs

2 medium crisp apples, grated and thoroughly squeezed to remove moisture

4 oz. white chocolate chips

Place half of the flour, baking powder, sugar, and ginger in a food processor and pulse to combine. Cut in half of the butter and pulse until butter is well incorporated. Add egg and pulse to mix. Pour this mixture into a large bowl.

Repeat with the above process with the rest of the flour, baking powder, sugar, ginger, egg and butter and add to the first batch in the large bowl. Stir in grated apple and white chocolate. Dough will be *very* crumbly but should stick together when compressed.

Form the dough into several large balls and wrap in saran wrap. Refrigerate for 15 min.

Preheat the oven to 400º F

Remove the dough from the refrigerator one ball at a time. Break off small chunks of the dough and form into balls, flattening balls between the palms of your hand. Place on cookie sheets lined with parchment paper and bake for 14 min., rotating cookie sheets once during baking process. Allow to cool on pan for a few minutes, and then remove from pan to cooling rack.

Gluten Free Baking by Phil Vickery, p. 51

Yield: 54 cookies (91 calories each)