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sugar cookie (spritz) recipe  
Delphi Celiac forum:  http://forums.delphiforums.com/celiac/start

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http://forums.delphiforums.com/celiac/messages?msg=14862.3
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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. 

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. 
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Best Sugar Cookies

This dough will not be white but it holds together when rolled out and tastes amazing.

 

½ cup brown sugar

½ cup white sugar

½ cup room temperature butter

1 egg

½ cup sour cream

½ teaspoon gluten free vanilla

½ teaspoon baking soda

1 teaspoon baking powder

2 ½ - 3 ½ cups Ruby Range Basic Mix

¼ teaspoon salt

 

Cream sugars and butter together until smooth.  Add eggs, sour cream, and vanilla and beat well.  In a separate bowl stir dry ingredients together.  Add to creamed mixture.  Beat until smooth.  This needs to be a stiff dough so add flour until it is the right consistency.

Knead a few times to assure smoothness.  Wrap in plastic wrap and refrigerate 1 hour - 2 days.  

 

Lightly flour a bread board with rice flour.  Roll cold dough to ¼" thickness.  Cut with cookie cutters.  Bake at 350 10 - 12 minutes.


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