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Rolled Sugar Cookies
Yield about 5 dozen
2 eggs Beat at high speed
1 cup sugar Add. Beat well
1 teaspoon vanilla
3 cups sweet rice flour Combine in separate bowl
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter or margarine* Cut into rice flour mixture, using food processor,
until crumbly. Add egg mixure. Process until dough
holds together. Cover and chill.
Roll out on sweet rice floured surfact to 1/4 inch thickness.
Cut with cookie cutter.
Bake at 400 degrees for about 10 minutes.
Cool on rack and decorate.
* I use non-hydrogenated margarine such as Earth Balance.
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