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  • The BEST sugar cookie recipe EVER - and its gluten free!

    2 posts, 2 voices, 2523 views, started Dec 10, 2009

    Posted on Thursday, December 10, 2009 by Trudy S

    • This recipe is fantastic.  The cookies are melt-in-your-mouth good and don’t break up or crumble once cooked.  No one will know they are gluten free unless like me you like to tell them after they rave about how tasty they are!  I could also see using this as a base for a bar or by replacing the shortening with more butter and making shortbread.

      Gluten Free Sugar Cookies  

      ⅓ cup butter
      ⅓ cup shortening
      1 cup rice flour
      1 tsp xanthan gum
      1 tsp unflavoured gelatin
      1 egg
      ¾ cup sugar
      1 tbsp milk
      2 tsp baking powder
      1 tsp vanilla
      ¼ tsp salt (scant)
      ½ cup tapioca starch
      ½ cup potato starch

      In a large bowl, beat margarine and shortening together until creamy. Add sugar and beat until creamy.  Add vanilla and egg.  Blend.

      Add rice flour, xanthan gum, gelatin, baking powder,salt and milk. Beat well.

      Add tapioca starch and potato starch. Beat until well blended.

      Cover with plastic wrap and refrigerate for three hours.(I left it 24hrs as that is when I could get back to it)

      Divide the dough in half and chill the unused portion of the dough until needed.

      Preheat oven to 375˚F

      On a lightly rice-floured surface, roll half of the dough at a time, to ⅛" thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.) I let it warm up a bit as it made the rolling easier but if you have a really warm house you may want to return to fridge.  It seems a little crumbly at first but it will hold together well once you start rolling.

      Bake at 375˚ F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.  

       My cookies took twice this long to cook but that may be because I have a wonky oven.

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