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10. 

3 cups flour - Dee suggested Mr. Ritts GF mix
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 cup margarine or butter flavored crisco
4 eggs
1-1/2 tablespoons vanilla

Cream margarine; add sugar and mix until cramy.  Add eggs one at a time.
Add vanilla than the rest of the dry ingredients.  Roll out and cut.  Bake for 8 minutes at 375.
 
11. 
Molly's Rolled Cookies

Yield: approx. 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 non-hydrogenated Cut into rice flour mixture, using

margarine (i.e. Smart Balance) food processor, until crumbly. 


Add egg mixture, process until 

Dough holds together. Cover 

And chill.


Roll out on sweet rice floured surface to ¼ inch thickness. Cut with cookie cutters. Bake at 400 degrees for about 10 minutes or until golden. Cool on racks and decorate.

12.  

Sugar Cookies Karin Parker

1¼ cups brown rice flour 1 teaspoon cream of tartar

¾ cup sweet rice flour 1 teaspoon baking soda

½ cup potato starch 3 teaspoons xanthan gum

½ cup tapioca starch/flour ¼ teaspoon salt

1 cup butter or margarine (cold)

2 eggs (cold)

1 cup sugar

½ teaspoon vanilla extract (or 1 teaspoon vanilla and omit the almond or lemon)

½ teaspoon almond or lemon extract (or 1 teaspoon almond or lemon and omit the vanilla)

Combine the flours, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, vanilla and almond (or lemon) flavorings together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape, cover with plastic wrap and refrigerate for at least one hour. Roll dough out on a dusted (sweet rice flour works well) counter to ¼ inch thick and cut out shapes as desired. Bake at 350°for 12 min. Cool on a wire rack and frost. Makes approximately 4 dozen cookies. Recipe can easily be halved. I use Duncan Hines Creamy Homestyle Cream Cheese Frosting

13. Christmas Sugar Cookies 

3 c gf flour mix (see below) 2 eggs 
1 tsp soda 1 c sugar 
1 tsp cream of tartar 1 tsp almond (or flavoring of your 
1 c gf margarine                      choice) 

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand. 
Chill at least 15 min (several days is ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc. 
2 c powdered sugar mixed with some melted butter & lemon juice frosts one batch. 

DRY FLOUR MIX 
2 c brown rice flour 2 c white rice flour 
1 1/2 c sweet rice flour 1 1/3 c tapioca starch or flour 
2/3 c corn starch 1/2 c rice bran or rice polish 
2 tsp xanthan gum 

Sift together 3 or 4 times and store in canister. Use 1 c 
of this mixture when recipe calls for 1 c wheat flour. 
Works very well in cookies, bars, cakes - even rolled out 
sugar cookies. 


14. 2 1/2 sticks unsalted butter, room temperature
1 cup sugar
pinch of salt
4 large egg yolks, room temp
1 tsp finely grated lemon zest
1 tsp vanilla
3 cups GF flour (they suggest the Country French Bread and Pizza mix,  from the Gluten-Free Pantry, without the yeast pakcet)

Beat the butter, sugar, and salt in an electric mixer.  Beat in egg  
yolks one at a time, then the zest and vanilla.  On low speed, beat  
in the flour, 1 cup at a time, until just combined.

Divide dough into 4 equal pieces and flatten into disks.  Wrap  
separately in wax paper or parchment and refrigerate for an hour (but  
overnight may be better).

Preheat oven to 350.  Take one disk out of fridge, roll out either  
between two pieces of parchment, or with a floured rolling pin.  Cut  
with cookie cutters.  With metal spatula dipped in flour, transfer to  
parchment-paper lined cookie sheet.  Bake for 10 to 15 minutes.
 

15. I use Pamela's Baking Mix.  I make thick dough using a spin on the chocolate chip cookie recipe.  Then I put saran wrap down on the counter, sprinkle with powdered sugar or corn starch or sweet rice flour, sprinkle top of dough with same then another piece of saran wrap and roll.  The process is best if the dough can be refrigerated for a couple of hours before rolling. 

16.  use my "old" roll-out cookie dough recipe substituting Bette Hagman's 4 flour bean blend of flour (cornstarch, tapioca starch, garfava and sorghum flours).  The raw dough tastes a little "beany", but tastes fine when baked. I use the regular confectioner's sugar and milk/water icing and sprinkles

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