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Hello -- I have another sugar cookie recipe for those who are avoiding
eggs and dairy as well.  I'm afraid it requires use of a cuisinart or
blender unless one has infinite patience and a very sharp knife for
mincing apricots, which I use instead of xanthan gum and eggs to hold
the dough together.  Anyway, here goes:

Swirl 2/3 c. white sugar with a fair amount of orange zest in Cuisinart.
Add 2 or 3 apricots and mince very fine.  Add 1 c. shortening and blend
well.  Add 1-1/2 tsp. vanilla or other extract, 1/2 tsp. salt, 2/-1/2 c.
gluten-free flour mix (Betty Hagman's proportions of rice/tapioca/potato)
and mix.  Add water as necessary to achieve drop or roll consistency [D [D .
 Bake at 300 degrees for 7-8 minutes, and watch carefully for burning.

This recipe rolls out for cutting into shapes, and you can also add a
square of semi-sweet chocolate (or more to taste) to half the recipe and
make pinwheel cookies.  You can also simply roll and press flat with a
fork or the bottom of a glass if you're in a hurry.

My apologies for imprecision in some ingredients -- I'm still a country
cook, and the amounts of orange zest, apricots, and chocolate are variable
around a number of factors including taste and moistness of both the
apricots and the chocolate used.

Happy holidays,
Elizabeth