<<Disclaimer: Verify this information before applying it to your situation.>> Thanks to everyone who sent recipes after my request for rolled sugar cookies. Here is a summary of what I received. Rolled Sugar Cookies 1 + 1/2 c white rice flour 1/2 teas cream of tartar 1/2 teas baking soda 1 + 1/2 teas xanthan (or guar) gum 1/8 teas salt 1/2 cup butter 1/2 cup sugar 1/2 teas vanilla (or any GF flavor) 1 egg - Cold Combine rice flour, cream of tartar, soda, gum, and salt. Mix well. Cut in butter until mixture is in crumbs the size of peas. In small bowl beat sugar, egg and vanilla together. Add this mixture to the dry ingredients and mix until dough pulls away from the sides. Form into a flat ball - wrap well and refrigerate for at least 1 hour. Using FREEZER PAPER, dusted with rice flour. sprinkle dough with flour and roll 1/4" thick and cut out shapes as desired. Bake at 350* for 12 minutes(+/-) Cool on wire rack. PLEASE! Follow ALL of the directions to a tee. If you substitute, for example. wax paper for freezer paper. you will have problems. I always make a double batch. __________________________ ROLLED SUGAR COOKIES (Lifeline Fall 1994) 1 1/2 c. white rice flour 1/2 c.cold butter or margarine 1/2 tsp cream of tartar 1/2 c. granulated sugar 1/2 tsp baking soda 1/2 tsp GF vanilla, or 1 1/2 tsp xanthan gum lemon or almond flavoring 1/8 tsp salt 1 egg cold additional sugar decorating (optional) Combine the rice flour, cream of tartar, soda, xanthan gum and salt. Mix very well. Cut in the butter or margarine, until the mixture is in crumbs about the size of peas. In a small bowl, beat the egg, vanilla, and sugar together. Mix the egg mixture into the dry ingredients and mix well. (I start with a spoon and them use my hands.) Form into a flat ball shape and refrigerate for 1 hour. Roll out 1/4" thick of thinner if desired. (I dusted with rice flour to facilitate rolling and rolled between plastic wrap.) Cut into shapes. Bake at 350 degrees for 8-10 minutes until the cookie is a light brown. Loosen and cool until firm, move to a wire rack. Continue until all dough is used. Makes about three dozen. (For rice flour I substituted 1 1/2 c. Bette Hagman's GF flour mix. See ** corn bread recipe. __________________________________ Cut Out Cookies 2 lbs GF flour 2 cups sugar 1 lb butter (Not oleo) 4 eggs, separated (use yolks only) 1/2 pint sour cream 1 cup finely ground nuts grated lemon rind Cream shortening thoroughly. Add sugar gradually. Cream together until light and fluffy. Add beaten yolks and lemon rind. Add nuts. Add flour and sour cream alternately, mixing well. The final mixing can be done with your hands. Roll on floured board. Cut into desired shapes. Bake at 375 for about 14 minutes. Start checking at 10 minutes. Watch carefully, depending on the type of cookie sheet you are using. Some brown more readily than others. 4 cups flour equal 1 lb. Fill measuring cup level to 1 cup, filling lightly with spoon. This recipe was made for regular flour, but I use it with my own GF flour mix. You may have to add a little flour as you mix. They will also absorb more flour as you roll the dough. This is an old German recipe. I love the cookies. You can sprinkle them with colored sugars before baking or make icing and decorate them after baking. You can also sprinkle powdered sugar on them while still warm. Recipe can be cut in half. Makes a lot of cookies. Sometimes I mix all the ingredients except flour and make about half of them with regular flour and the other half with GF flour. I think you will say that they are the best tasting cutouts you have ever eaten. (That is, if you are not allergic to any of the ingredients.) Good Luck and enjoy! Everyone loves these cookies. ___________________________ One of the dads in our group make sugar cookies w/ the GF Pantry mix. He divided the dough into thirds & colors one pink, one green & leaves the third plain. He then rolls out the dough & cuts them into large ~2 1/2"circles. He then takes smaller cutters & cut shapes--bells, hearts, trees...out of the center & carefully lifts them out & swaps them for a similar shape of a different color. Looks just like those slice & bake cookies! ____________________________ go to www.celiac.com click through to recipes and then cookies. I have made both the sugar cookies and the 2nd gingerbread cookies. be sure to put dough between plastic wrap and refrigerate at least 1 hour before trying to cut. after out of oven, keep on sheet a minute or 2 before trying to take off. you can decorate with Duncan Hines frosting. my kids love them * Send administrative questions to [log in to unmask] *