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I received 4 sugar cookie recipes.

SUGAR COOKIE #1
3 cup gf flour mix
2 eggs
1 tsp soda
1 cup sugar
1 tsp cream of tartar
1 tsp almond (or flavoring of your choice)
1 c gf margarine
Sift flour, soda & cream of tartar - cut in margarine or butter (I find that
margarine is easier when rolling out the cookies). Beat eggs, add sugar &
almond
- mix well. Pour egg mixture into flour mixture and mix well by hand.
Chill at least 15 min (several days is ok). Roll out to desired thickness on
floured surface and cut into shapes. Decorate with colored sugar, or if you
prefer, after baked & cooled frost and then sprinkle with colored sugar,
etc.
2 c powdered sugar mixed with some melted butter & lemon juice frosts one
batch.
___________

SUGAR COOKIE #2

*Mix Dry ingredients together and set aside
5 cups Featherlight Mix
2 tsp baking powder
5 tsp guar gum
2 tsp salt
2 TBSP orange/lemon peel

*Cream sugar and shortening
2 cups sugar
2 cups palm oil or shortening

*then add
½ cup egg beaters
4 tsp vanilla

350 degrees  13 minutes

*add dry ingredients and mix till blended, add potato starch till dough can
be
handled.  Can refrigerate for hours till firmer.

Roll out between wax paper about ¼ “ thickness.  Use a floured  flat spatula
to
transfer to cookie sheet with parchment paper or was paper.

When done baking transfer cookies with paper to cooling rack to cool before
handling.

Can also roll cookies by the teaspoon or Tablespoon in cinnamon and sugar
and
press down and cook for Snicker Doodles.

Decorate with colored sugars applied with corn syrup first and with Royal
Frosting.
__________

SUGAR COOKIE #3
Here's my favorite from C&H sugar. It's been tried and tested with
pre-diagnosis
Gold Medal Flour and turns out (and tastes) just as good with the g-f flour
mix!

1/2 c. butter or morgarine
1 c. C&H granulated sugar (I use the ultrafine for baking)
1 large egg
1 T. lemon juice
1 tsp.  vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda

Heat oven to 375 degrees.

Cream butter and sugar until light and fluffy. Beat in egg, lemon juice and
vanilla. Combine dry ingredients, gradually beat into butter mixture until
well
blended. Tint with food coloring if desired.

Divide dough in half; flatten into a 1" thick disc and wrap in plastic wrap.
Chill in refrigerator until firm -- 2 hours or longer. (I've been known to
cheat
by sticking it in the freezer for a while.)

On surfaced floured with sweet rice flour or powdered sugar, roll dough 1/8"
thick; cut with cooky cutters. Place 1" apart on ungreased baking sheet
(might
want to use parchment paper or Silpat). Bake 8-10 min. until lightly browned
around edges.

Cool on wire racks. Frost and decorate with your favorite frosting,
sprinkles,
etc.  A heart-shaped cutter turned upside down makes a good santa face --
the
point on top is his hat and the bumps on the bottom become his beard.

Yummmmmm ---- lots of fun with kids and grandkids too!

______________

SUGAR COOKIE #4
Orginally:  Grandma’s Anise Cookies

Made by Cheryl Borgen

Basic sugar cookie recipe is from Andrea Loughry as found in the Denver CSA
Gluten-Free High Altitude Cookbook

Sugar Cookie Ingredients by brand name:
6 T. Cub Foods butter
6 T. Crisco vegetable shortening
1 C. C & H granulated sugar
2 large Nest Fresh eggs
1 tsp. McCormick lemon extract
1 C. + 3 1/3 T. Vitamin Cottage white rice flour
1/2 C. Vitamin Cottage potato starch
1/4 C. Vitamin Cottage tapioca flour
1 1/2 tsp. Rumford baking powder
1 tsp. Life Stream sea salt
1 tsp. Bob’s Red Mill xanthan gum
2 T. McCormick anise seed
Cream butter, shortening, & sugar.  Add eggs & lemon extract.  In separate
bowl,
combine and mix thoroughly, rice flour, potato starch, tapioca flour, baking
powder, salt, xanthan gum & anise seed (first roll anise between two sheets
of
wax paper with rolling pin to release the oils).  Stir flour mixture into
creamed mixture.  Chill for at least one hour in a sealed container.  I
found it
necessary to chill overnight or at least several hours to obtain very cold,
stiff dough.  Roll out dough between two sheets of waxed paper.  Use liberal
rice flour beneath and on top of the dough as necessary to prevent sticking.
  I
put the bowl of dough in the freezer between batches to keep it cold.  Peel
off
top sheet of waxed paper and cut dough into desired shapes. Bake on
ungreased (I
used parchment paper) cookie sheets at 400º for 6-8 minutes or until lightly
browned.  (I used an airbake-type cookie sheet which takes longer, 8-9
minutes.
Let cool on rack.  Decorate cookies with colored icing (below) & sprinkles.
Makes about 4-6 dozen (or more) cookies.  Recipe halves well.

DECORATING YOUR COOKIES

Icing ingredients by brand name:

C & H powdered sugar
lemon juice
Westbrae Natural Rice Beverage, Plain
Crown Colony (Safeway brand) liquid food coloring
Kroger (King Soopers) Decors (sprinkles)          or Wilton brand icing colors
      I called Kroger and was assured these are GF by UPC code

Put sugar (1/2 of a bag?) in a medium sized bowl.  Add and stir 1 Tablespoon
of
lemon juice, and rice milk by the Tablespoon until frosting is thick but
spreadable.  Separate icing into smaller bowls and add food coloring until
you
obtain the desired shades.  Add more sugar to thicken, and more rice milk to
thin as needed.  Icing can be spread on with a dinner knife (and then tell
everyone your kids helped you frost). For the Martha Stewart look, (see
www.marthastewart.com for directions), use a pastry bag to pipe on the
frosting.
Sprinkle decors immediately, then allow cookies to sit out overnight for the
frosting to set up.  Store in an airtight container with waxed paper between
layers of cookies to prevent sticking.

Enjoy!  But watch out – they are addicting!  December 6, 2001

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