Courtesy of Gluten Intolerance Group
Servings: 36
Prep Time: 15 Min.
Cook Time: 10 Min.
Chill Time: 1 Hr.
* 1 c. shortening
* 1 c. sugar
* 2 eggs
* 1/2 tsp. vanilla
* 3 c. Gluten-Free Flour Blend ***
* 1 1/2 tsp. xanthan gum
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1/2 c. sour cream
1. Cream shortening and sugar. Add eggs and vanilla. Mix well.
2. Mix together dry ingredients and add to creamed mixture with sour cream; mix until smooth. Cover bowl and chill bowl at least 1 hour.
3. On rice floured surface, roll out to 1/4 inch thickness. Cut into desired shapes.
4. Place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Do not over bake.
5. Remove cookies to wire rack or paper towels to cool. Frost with Butter Cream Frosting; color frosting if desired.
Makes about 3 dozen cookies.
*** Gluten free Flour Blend
* 6 c. Brown or White Rice Flour
* 2 c. Potato Starch
* 1 c. Tapioca Flour
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance
Calories: 132; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 13mg; Total Carbs: 17g; Protein: 1g; Sodium: 73mg; Potassium: 15mg;