Sugar Cookies Gluten Free

Post date: May 21, 2013 8:44:43 PM

From: Annalise Roberts

Makes 30 cookies

1 1/2 cups Brown Rice Flour Mix

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup shortening

2/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon granulated sugar for rolling

1. Preheat oven to 375ºF. Position rack in center of oven. Lightly grease cookie sheet with cooking spray.
2. Combine flour, xanthan gum, baking powder, baking soda, salt and nutmeg in a small bowl and set aside.
3. Beat shortening and sugar in large bowl of electric mixer until light and creamy. Add egg and vanilla and mix until smooth. Add flour mixture and beat until a thick smooth dough is formed.
4. Place 1 tablespoon granulated sugar in a small bowl. Use your hands to shape dough into 1-inch balls and very lightly roll in granulated sugar. Place balls 1-inch apart on cookie sheet. Use a fork to press ball of dough to about 1/4-inch think. (Unbaked dough can be stored in refrigerator for up to one week or frozen for up to two months. To freeze, wrap in plastic wrap and then wrap in foil.)
5. Bake in center of oven for about 16-18 minutes until a light golden color. Allow cookies to sit on the cookie sheet for 2 -3 minutes, then transfer to a wire rack and cool completely. Store in an airtight container. After three days, store in refrigerator. Can be kept in refrigerator for 2 weeks or frozen for up to one month.

Brown Rice Flour Mix

Brown rice flour (extra finely ground) – 2 cups

Potato starch (not potato flour) – 2/3 cup

Tapioca starch (also called tapioca flour) – 1/3 cup

Total = 3 cups