Dutch Sugar Cookies

Ingredients

1 cup rice flour
1/2 cup tapioca flour
1 cup corn starch
1 tsp baking powder
2 1/2 tsp xanthan gum
1 tsp salt
1 cup sugar
1 cup butter flavor shortening
1 egg or 1/4 cup egg substitute
2 tsp vanilla
1/4 cup potato starch, for kneading

Instructions

1 – Preheat oven to 350 degrees. Have on hand 2 ungreased cookie sheets.

2 – In a small bowl, whisk together the flour mix, baking powder, xanthan gum, and salt. Set aside.

3 – In the bowl of your mixer, cream sugar and shortening. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead enough of the potato starch to make the dough easy to handle and roll out.

4 – Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. If you’d prefer not to roll out your dough, simply cut the dough in half and roll each half into a log. Wrap each log in plastic wrap and refrigerate until firm. Then slice and bake as directed.

5 – Cut into desired shapes and place on pan.

6 – Decorate with colored sugars before baking or use frosting to decorate after baking.

7 – (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.

8 – Bake for about 13 minutes. Cool very slightly before removing from the pan.