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From:
lisaroessler <[log in to unmask]>
Reply To:
lisaroessler <[log in to unmask]>
Date:
Mon, 20 Nov 2006 18:49:09 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>

~~~~~ROLL-OUT GLUTEN-FREE SUGAR COOKIES -  Great for Large Cookie Cutters 

(recipe from SillyYaks archives, created by Susan Jarrold - leader of San
Diego R.O.C.K. Chapter, and slightly modified for ease of use)

4 C. Sifted Flour (3 C. White Rice Flour, 2 tsp. Xanthum Gum, 1/8 C. Potato
Starch, & almost 1 more C. of White Rice Flour)
1 tsp. Baking Soda
1 Egg
½ tsp. Salt
1 C. Butter (can use margarine, but butter works best)
1 ½ C. Sugar
1 tsp. Vanilla
½ C. Sour Cream
1/8 tsp. Nutmeg (optional)

·  Sift first three ingredients together (Flour Baking Soda, Salt, Potato
Starch ingredients)

·  Beat Butter, Egg, & Sugar until light & fluffy.  Beat in the Vanilla,
Sour Cream & Nutmeg.

·  Gradually add Flour Mixture to this mixture.
·  Put in refrigerator for 1 hour OR overnight.
·  Spread out a generous amount of rice flour on your work surface, set
about one-third of the dough down at a time, lightly sprinkle it with a
little bit of rice flour and rub the rolling pin with rice flour before
rolling the cookies. Roll out to 1/8" thickness.  (May need to add more
rice flour if dough seems too sticky). 

·  Bake at 350 degrees for 10 minutes. Do not use an insulated cookie sheet.
--------------------------------------------------------------------------------
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.

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