<<Disclaimer: Verify this information before applying it to your situation.>> 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