I got this recipe a couple years back from my friend Jamie. It makes an enormous batch of cookie dough- yes, that really does say 1/4 CUP vanilla. It's the whole bottle. The big one. It's been really great for us to have- the cookies turn out well and are tasty. I've taken them as snacks for the kids' sports team and class events and everyone munches. Nobody notices that they're missing the gluten. And icing always helps too!
They don't hold their shape well with cookie cutters. I'm working on that...
Gluten Free Sugar Cookies
3 c powdered sugar
2 c granulated sugar
2 c shortening
6 eggs
1 T salt
1/4 c (!) vanilla
1 c amaranth flour
2 c potato starch
2 c sweet rice flour
4 c brown rice flour
2 T xanthan gum
3 T baking powder
Preheat oven to 325 mix all dry
ingredients, except salt. Cream wet ingredients and salt. Add flour
mixture, 1/4 at a time, stirring with a wooden spoon. Knead the ball into
a ball and wrap in plastic wrap. Refrigerate until fairly firm.
Place chilled dough on wax paper and roll out until dough is 1/8-1/4 inch
thick. Use cookie cutters for your desired shape. the thinner the
dough, the crispier the cookie. Bake til edges are golden brown.
