Hypoallergenic Oat Cookies

These delicately flavored, tender little cookies melt in your mouth. 

     1 c. palm oil shortening
     1 c. powdered sugar (See Powdered Sugar in the Glossary) 

     1 Tb. vanilla extract 
     3 c. gluten-free oat flour

     pinch of salt (See Salt in the Glossary) 

     powdered sugar to roll the cookies in

     Melt the shortening. Stir in the one cup of powdered sugar and the vanilla extract. Stir the salt into the oat flour, and mix the flour into the shortening. Shape into one-inch balls and place 2 inches apart on an ungreased cooky sheet. Refrigerate for at least 1/2 hour. Preheat oven to 350 degrees F. Bake 15 minutes or so, until cookies just start to brown. Move cookies to a rack to cool. Roll in powdered sugar while still a bit warm.