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For those of you who would like the sugar cookie recipes:

www.celiac.com has a great sugar cookie recipe.
I always refrigerate the dough before using. keep dough kind of thick when rolling out. the thinner you make it, the more fragile it will be.

Just make regular sugar cookies with gluten free flour but,be sure to use xanthan gum,use 1 teaspoon per 1 cup of flour.you have to roll these out, better to refrigerate the dough for at least 2 hours,or overnight.  I have done this many times with good results.
You could also make your own icing.1 box of confectioners sugar,1 stick of butter,1teaspoon of vanilla flavoring and enough evaporated milk to make it a nice spreading constitancy.
                                                                                                          
I took this dough mix for my daughter's preschool class for making/decorating Halloween sugar cookies and they were absolutely 
wonderful---not crumbly at all and tasted great.

Cut-Out Sugar Cookies
1/3 cup softened, unsalted butter
4-oz. low fat cream cheese
3 cups Gluten Free Pantry Old Fashioned Cake & Cookie Mix
1/2 tsp. gluten-free baking powder
1/2 tsp. grated shredded lemon or orange peel
1 egg
1 tsp. gluten-free vanilla
1 tsp. orange or lemon juice

Beat butter and cream cheese together until fluffy. Combine 1 1/2 cups Mix, baking powder, and citrus peel. Beat into butter mixture. Add egg, vanilla and orange or lemon juice. Beat in remaining Mix. Cover and chill dough for 2 hours or overnight.

Preheat oven to 375 degrees. Divide dough in half. Roll one piece between two sheets of plastic wrap until 1/4 inch thick. Cut into desired shapes with cookie cutters. Peel off plastic wrap and set on cookie sheets lined 
with parchment paper. Bake 10 minutes or until edges are slightly brown. Do not overbake. Cool completely. Frost or serve as is. Makes 24-30 cookies
                                                                                                       
sugar cookie (spritz) recipe 
Delphi Celiac forum:  http://forums.delphiforums.com/celiac/start
You have to log in but it is free.  Once there, go to the recipe:
http://forums.delphiforums.com/celiac/messages?msg=14862.3
                                                                                                        
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 choice) 
1 c gf margarine 
                     
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. 

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. 

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