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4. 

Gingerbread cookies

¾- C Butter

½- C Brown Sugar, packed firm

1- Egg

¾- C Molasses

3- C Flour Mix (I use the mix below that has Xanthan Gum in it already...this mix is modified from a Connie Sarros book...but most good flour mixes will work great, just be sure to add Xanthan if the mix doesn't have it in it already) 

¼- Tsp salt (I only use a pinch of salt though) 

2- Tsp Powdered Ginger

1- Tsp Cinnamon

1- Tsp Allspice

Cream the butter and sugar together.

Stir in the Egg and Molasses

In a separate bowl, mix the flour with the salt and spices. Slowly fold this mixture into the butter mixture and blend. 

Roll into a ball, and chill for 1-2 hours. Roll out on a floured surface

(I used powdered/confectioners sugar rather than flour) Cut into cookies. Use raisins cut in half for eyes, and cinnamon hearts for nose. Slightly press in to the cookies, then bake at 375 for 10 minutes.

Flour Mixture: 

2 ½- C Rice Flour

1- C Potato Starch Flour

1- C Tapioca Flour

¼- C Cornstarch

¼- C Sorghum Flour (the original mix calls for bean flour)

2 -Tbsp Xanthan Gum

Shiny Cookie Icing (for decorating cookies...we put in ziploc bag and cut small tip off one corner and "ice" on clothes!)

1- C powdered/confectioners sugar

1- Tbsp Milk

1- Tbps Clear Corn Syrup

use food coloring for color if want

This hardens really nicely, but not like a rock so you can still eat it!

5. Sugar Cookies  

1/2 c. butter 
1 c. C&H granulated sugar 
1 large egg
1 T. lemon juice
1 tsp. vanilla extract (McCormick's)
2 c. GF flour (I use GF pantry French bread & Pizza mix)
1/2 tsp. salt
1/2 tsp. baking soda (Clabber Girl)


Heat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine dry ingredients, gradually beat into butter mixture until well blended. Tint with food coloring if desired.


Divide dough in half; flatten into a 1" thick disc and wrap in plastic wrap.
Chill in refrigerator until firm -- 2 hours or longer. Between two pieces of wax paper, roll dough 1/8"thick; cut with cooky cutters. Place 1" apart on ungreased baking sheet lined with parchment paper. Bake 8-10 min. until lightly browned around edges.


Cool on wire racks. Frost and decorate. These freeze well. 

6. CUT-OUT SUGAR COOKIES 
1 1/2 cups of gluten-free flour (I use Sylvan Border Farm General Purpose Flour. I've found that plain white rice flour gives a gritty texture)

1/2 tsp. cream of tartar

1/2 tsp. baking soda

1 1/2 tsp. xanthan gum

1/8 tsp. salt 

1/2 cup butter or margarine (cold)

1/2 cup sugar

1/2 tsp vanilla flavoring

1 egg (cold) Is there an egg replacer that you could use?

Combine flour, cream of tartar, soda, xanthan gum, and salt. Mix well. Put in mixer on #1 speed for 4 minutes to blend.

Cut in butter until mixture is in crumbs the size of peas. In small bowl beat sugar, egg (replacer), and vanilla together. Add this mixture to the dry ingredients and mix until dough pulls away from the sides. Form into a flat ball shape and refrigerate for 1 hour.

Using freezer paper (MUST BE FREEZER PAPER...this makes a huge difference!), dust with flour. Put dough on freezer paper and sprinkle with flour. Roll dough 1/4" thick (I make mine a little thinner) and cut out shapes as desired.

Bake at 350 degrees for approx. 12 minutes. Cool on wire rack.

I make royal icing to put on the cookies and to decorate with:

3 level tablespoons meringue powder (I use Wilton's that I buy at Michael's or Party City)

1 lb. sifted confectioner's sugar

5-6 tablespoons lukewarm water

Combine all ingredients. Mix 7-10 minutes at low-medium speed until icing loses its sheen. You can add a little more water if it is too thick. You can also add Wilton icing coloring for different colors like green for xmas trees...and Wilton sprinkes too.

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