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7. This recipe is adapted from the Gluten Free Panty recipe.

2/3 cup softened unsalted butter
8 oz cream cheese
3 cups GFP French bread pizza mix and 1 cup Tapioca Starch plus 1 tsp
Xanthan Gum
(or 4 cups GF flour mix and 4 tsp Xanthan Gum)
2 cup sugar
1 tsp baking powder
1/2 tsp grated orange peel
2 eggs
2 tsp vanilla

Beat butter and cream cheese together until fluffy. Combine 1 cup flour mix, sugar, baking powder and citrus peel. Beat into butter mixture. Add eggs and vanilla. Beat in remaining flour mix 1 cup at a time. Chill for 2 hours or overnight.

For Snowmen
Roll into 3 sizes of balls (1², 3/4², 1/2²) and place next to each other on
a parchment covered cookie sheet. Place 2 mini chocolate chips in smallest ball for eyes. Place Cinnamon Candies or mini M&M in other two balls for buttons. Preheat oven to 325°, bake for 18 minutes. Cool for a few minutes on cookie sheet before moving to cooling rack.

Add scarves and attach Hershey chocolate kiss for a hat with Royal Icing.
Sprinkle with powdered sugar. Freeze if not eating within 2 days.

For Cut-out Cookies
Roll chilled dough between two sheets of plastic wrap until 1/4² thick. Cut
out with cookie cutters and place on a parchment covered cookie sheet.
Preheat oven to 375°, bake for 6-8 minutes. Cool for a few minutes on cookie sheet before moving to cooling rack. Decorate with Royal Icing

Royal Icing

2 lbs. Dominos Confectioners (powdered) sugar
6 tablespoons Wilton meringue powder (this creates stiffness for piping)
14-15 tablespoons luke warm water
1 tsp vanilla flavoring
Color as desired

Combine all ingredients. Mix 7-10 minutes at low ­ medium speed until icing loses its sheen. To prevent drying, be sure to cover the bowl with a damp cloth while working with icing. Store in an air-tight container for up to 2 weeks.


8. 

Gingerbread Cookies

1 1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups GF flour mix
5 teaspoons xanthum gum (not needed if using Mr. Ritts mix)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
decorators frosting

Mix molasses, brown sugar, water and shortening.  Can use kitchenaid while mixing other ingredients.  
Mix remaining ingredients except for frosting.  Add to molasses mixture.  

Cover and refridgerate at least 2 hours.

Heat oven to 350.  Roll dough 1/4 inch thick on floured board.  Cut with floured cookie cutters.
Place on lightly greased cookie sheet and bake until no indentation remains when touched, 9-10 minutes.

Cool and frost.  

Make about 30 cookies

Decorators frosting
2 C powdered sugar
2-3 tsp water.

Mix and frost.

9. It is from the Ruby Range Cooking School. 

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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