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1 Cup Rice Flour
¾ Cup Tapioca Flour
¾ Cup Cornstarch
2 ½ Teaspoons Xanthan Gum
1 Teaspoon Salt
1 Cup Sugar
1 Cup Shortening
1 Egg or ¼ Cup Liquid Egg Substitute
2 Teaspoons Vanilla
¼ Cup (or more) Potato Starch Flour for Kneading
Colored Sugars, sprinkles, or frosting for decorating (optional)
Preheat Oven to 350 degrees.
In a small bowl, whisk together the flours, cornstarch, xanthan gum and salt. Set aside. In a mixing bowl, cream the sugar and shortening. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough should form a soft ball. With your hands, knead in enough of the potato starch flour to make the dough easy to handle and roll out. Working with half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8-inch thickness. Cut into desired shapes and place on ungreased cookie sheet. Decorate with colored sugars before baking or use frosting to decorate after baking if desired. (With this dough you can use all the scraps. Just scrape them together and roll out again. They will not get tough.) Bake for about 13 minutes. Cool very slightly before removing from cookie sheet. Makes 3 dozen 2 ½ inch cookies.
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