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These are some of the responses I've gotten so far to my request for
rolled-out sugar cookie recipes, that hold up to cookie cutters and shipping.

1. Bette Hagman's recipe for scones in More from the Gluten-Free Gourmet. You
can add whatever flavor you want to the scones. Use cookie cutters to make
shapes. The recipe calls for a glass to cut out the scones. Holds up well and
freezes very well.  Add choco chips, raisiins, dried fruit or anything you
want.

2. Sugar cookie recipe in the Bette Hagman's Gluten Free Gourmet. Frost the
cookies with melted white chocolate (almond bark), then decorate with
sprinkles.  The Cake Mate sprinkles (in many different colors) are GF.  The
dough must be refrigerated first. Use a lot of rice flour on the table to
roll out on.

3. Soft Sugar Cookies (Rolls and cuts great!!!!!!!!!)
    2/3 c. shortening
    3/4 c. sugar
    1/2 tsp. vanilla
    1 egg
    4 tsp. milk
    1 1/2 c. GF flour **
    1/2 c. sweet rice flour

   (Another person e-mailed me the same recipe but just said 2c. gf flour
   instead of breaking it down into 1 1/2 c. GF and 1/2 c. sweet rice.)

    1 1/2 tsp. baking powder
    1/4 tsp. salt
    1 tsp. xanthan gum

Cream first 3 ingredients.  Add egg and beat until light and fluffy. Stir
in milk. Sift together dry ingredients and blend into creamed mixture.

Divide dough in half and chill 1 hour. Roll (slightly thick) out only
lightly rice floured surface. Bake on greased cookie sheet for 6-8 minutes
at 375.

** The all purpose GF flour I use is from Betty Hagman - 2 c. rice flour,
2/3 c. potato starch, 1/3 c. tapioca flour.

4. GF Sparkling Heart Cookies - orig from I Can't Believe It's Not Butter
                                made GF by Barbara Emch

Preheat oven to 350 deg.

Mix with wire wisk in med bowl:
1 3/4 cup GF mix (I used sweet rice)
1/4 cup cornstarch
1/2 tsp xanthan gum
dash of salt

Cream in medium bowl:
3/4 cup (1 1/2 stick) butter
1 cup Domino confectioners sugar
3 T granulated sugar
1 egg
1 1/2 tsp vanilla

Add dry ingred to creamed ingredients and mix well by hand.  Roll out onto waxed
paper dusted with tapioca starch until approx 1/4 inch thick. Cut out with
heart cookie cutters dipped in tapioca starch to prevent sticking and place
onto greased baking sheet.  Sprinkle with colored sugar. Bake for 8-10 min or
pale and just done. If desired sandwich cookies with preserves or jam. Makes
approx 44 cookies.

Chanukah starts this Friday, and I'm baking these for the holiday, so I'll be
busy tomorrow night and Friday morning. I'll let you know how the cookies
come out and if I get more recipes. Thanks much....and Happy Whatever Holiday
you celebrate. Linda