Dec 18, 2010

Sugar Cookies

1/4 c. Spectrum organic shortening (or butter)
1/4 c. coconut oil (or butter)
3/4 c. sugar
1 egg
1/2 tsp. vanilla or almond extract
1 Tb. milk (I used almond milk)
1 c. rice flour
1/2 c. potato flour (not potato starch)
1/2 tsp. baking powder
1/4 tsp. xanthan gum

Using your mixer, cream together the shortening, coconut oil, and sugar.  Add the egg, extract, and milk. Mix well.  In a small bowl combine the dry ingredients, then add them to the ingredients in the mixing bowl.  Mix together well.  Use a spatula to scrape all the dough out of the bowl onto plastic wrap.  Cover and chill for one hour.

Preheat oven to 350°.

 Divide the dough in half and place on a pastry mat or silicone baking mat.  Cover it with a piece of plastic wrap and roll to about 1/8 inch thickness.  Use cookie cutters to cut out dough shapes.  Use a spatula to transfer the dough to an ungreased cookie sheet.  Decorate with sprinkles if desired.  Bake at 350° for 5 – 8 minutes (depending on thickness).  Keep a close eye on them because the edges will brown quickly.  Makes about 30 two inch cookies.

Recipe from www.glutenfreehomemaker.com

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