Iced Oatmeal Cookies

(Gluten-Free)
Also adapted from Roben Ryberg's The Ultimate Gluten-Free Cookie Book, these are sure to surprise and delight yourself and the others you're baking for. They're just like the ones you can purchase at the grocery store, nice icing and a crunchy oatmeal cookie underneath, without the gluten!


Materials:
1 cup rolled oats
1/3 cup shortening
1/2 cup sugar
1 cup oat flour (or brown rice flour)
1 egg
1/4 teaspoon baking soda
1/2 teaspoon NaCl (salt)
1/2 teaspoon xanthan gum
1 teaspoon vanilla extract (add a bit extra)
1/2 teaspoon ground cinnamon (add some extra)

Icing Materials:
2/3 cup powdered sugar/confectioners sugar
1 tablespoon water
Red Hot cinnamon candies

1.   Preheat your oven to 350 degress F. Lightly grease a cookie sheet if you wish.
2.   Put the oats in a blender and pulse/run it until most pieces are really small. In a large-ish bowl, combine all your ingredients. Make sure and scrape the sides and bottom of the bowl, the dough will be soft and pretty heavy.
3.   Drop rounded spoonfuls of the dough onto the cookie sheet. Press them mostly flat with the bottom of a glass/cup. You can use your fingers if you like, but the glass makes them level. They should be about 1/8 inch thick.
4.   Bake them for 11ish minutes, until they're lightly browned and crispy.
5.   Mix the powdered sugar and water together. Crush the Red Hot candies, and mix those in as well. Or leave them whole, your choice. Spread the mixture on the oatmeal cookies and enjoy!