BROWN THE BUTTER: Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
Add the shortening, white sugar and brown sugar to the bowl with the butter and mix combine. Add the eggs and vanilla and mix until smooth.
Add the dry ingredients and mix until completely combined. Cover the dough and refrigerate for at least 1 hour and up to 2 days.
Preheat the oven to 400F. Line a baking sheet with a baking mat if desired.
Mix together the sugar and cinnamon in a small bowl for rolling. Shape the dough into rounded 1-inch balls. Roll the dough in the cinnamon/sugar mixture and place 2 inches apart on the baking sheet.
Bake for 9-11 minutes until set. Let cool for 2 minutes then transfer to a wire rack to cool completely. Enjoy!
MAKE IT DAIRY-FREE: Omit the butter and use ½ cup (1 stick) of melted vegan butter. MAKE IT NUT-FREE: Omit the almond flour and use an additional ⅓ cup of gluten-free 1:1 baking flour instead.CHILL THE DOUGH. Chilling the dough is important for the gluten-free flours to hydrate and for the baking soda/cream of tartar to activate. INGREDIENT NOTES:
Shortening: I like to use organic palm shorteningbut any kind will work. Shortening is needed to get the right texture in these cookies.