Sugar Cookies Adapted from a recipe posted by Karin Parker
1 1/4 cups brown rice flour 3/4 cup sweet rice flour 1/2 cup potato starch 1/2 cup tapioca or cornstarch 1 tsp GF cream of tartar 1 tsp baking soda 1/4 tsp salt 1 cup butter (cold) 2 eggs (cold) 1 cup cane sugar 1 tsp vanilla extract 1/2 tsp almond or lemon extract, if desired 2-3 tsps xanthan gum or 1 teaspoon guar gum
Sift together the flours, cream of tartar, baking soda, xanthan gum and salt. Whisk to blend. Using a pastry cutter or two knives, cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the butter till fluffy, add the sugar, and beat. Add the eggs, vanilla and almond (or lemon) extracts. Add the dry ingredients and mix until the dough pulls away from the sides. Using GF-floured hands, form the dough into a flat ball shape, cover with GF-floured plastic wrap and refrigerate for one hour. Preheat the oven to 350 degrees F. Using a GF-floured rolling pin, roll the dough out on a dusted (sweet rice flour works well or powdered sugar) clean counter (or wax/parchment paper) to 1/4 inch thick. Cut out shapes as desired. Place cookies on a parchment paper lined cookie sheet. Bake at 350 degrees for 12 minutes. Cool the cookies on a wire rack. Frost when cool. Makes approximately 4 dozen cookies. Recipe can be easily halved.
