Gluten Free Sugar Cookies – Cut out Cookies
3 cups powdered sugar (icing sugar)
2 cups granulated sugar
2 cups margarine, butter or shortening
1 tablespoon salt (I use less)
1/4 cup vanilla extract (this is correct)
1 cup amaranth flour or sorghum flour
2 cups potato starch
2 cups sweet rice flour
4 cups rice flour or brown rice flour
2 tablespoons guar gum or xanthan gum
3 tablespoons baking powder.
Preheat your oven to 325*. Mix together the dry ingredients until well combined. Set aside. Cream together the sugars, butter, eggs, vanilla and salt. Mix well with – I have a heavy duty mixer and use that. Otherwise with a wooden spoon. Put dough on clean surface dusted with sweet rice flour and knead and fold with your hands until smooth.
To make cookies:
(you do not need to grease the pans)
for sugar cookies roll dough into small balls and flatten with the bottom of a sugar-dipped glass. Bake at 325* until golden. This makes a light crispy cookie.
For soft chewy cookies flatten larger balls of dough to 1/4″ thick and bake until the edges are just golden.
For roll/cut out cookies – chill wrapped ball of dough in refridgerator. Then roll out between two sheets of plastic or plastic wrap or dust dough and tabletop with sweet rice flour and roll out. Cut with cookie cutters . For crisp cookies roll out 1/8″ thick, for soft cookies 1/4″ thick.
I have added molasses and gingerbread cookie spices to make this dough into great gingerbread men for Christmas! I have to search for that recipe and add it here later. I have also used this dough to make Gluten Free Icelandic Venarterta – just make sure you roll the dough thicker than I did. I did it 1/8″ and I think it would have been better 1/4″ thick.