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Gluten free, casein free
1 ½ cups powdered sugar
1 c. gluten free margarine (Fastco brand)
2 medium eggs
1 t. clear vanilla flavoring (X-tra Touch brand-available at Fareway)
½ t. clear almond flavoring (X-tra Touch brand-available at Fareway)
2 ½ cups Gluten free flour mix
2 t. gluten-free baking powder
1 t. xanthan gum
1 t. cream of tartar
Cream sugar and margarine on medium speed for about 3 min. until light and
fluffy. Add eggs & flavorings and mix well. Sift together dry ingredients
and blend in. Refrigerate overnight.
Divide dough in fourths, working with one fourth at a time. Keep remainder
refrigerated. When rolling out, use white rice flour to prime the surface of
a pastry mat. Add white rice flour to dough as needed to take away any
stickiness. Dough should slide across pastry mat surface. Put a sheet of
waxed paper on top of dough and roll out. Use stout-shaped cookie cutters
for best results.
Bake at 350 degrees for 8-10 minutes until pressing on cookies leaves no
indent. These cookies will appear more blonde than wheat cookies. Frost and
decorate when cool. Makes about 4 dozen.
Decorative Cookie Glaze:
4 cups powdered sugar
Add water to produce a thick glaze
Then stir in:
2 t. clear vanilla flavoring
1 t. clear almond flavoring
2 T. corn syrup
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