Don't let dried out gluten-free sugar cookie dough ruin your Halloween. Here is a easy and delicious recipe for rolled sugar cookies. You don't even need to refrigerate the dough and the cookies freeze very well.
1 cup rice flour 1/2 cup tapioca flour 1 cup potato starch 1 teaspoon baking powder 2 1/2 teaspoons xanthan gum 1 teaspoon salt 1 cup cane or beet sugar 1 cup shortening 1 egg 2 teaspoons GF vanilla extract potato starch, for kneading
In the bowl of a mixer, cream together sugar and shortening. Add egg and vanilla and beat until combined. Add all dry ingredients and combine until the dough forms a ball.
With some potato starch on your hands, make the dough into a ball and roll out onto a potato starched surface. Roll to 1/4″ thickness. Cut into shapes using your favorite cookie cutters. Visit the Cookie Cutter Shop for an assortment of Halloween cookie cutters.
Place on greased cookie sheet at bake for 12 minutes. Cool on rack. Decorate and enjoy! These freeze very nicely.
For beautiful and safe cookie and cake decorations visit www.indiatree.com Click here to learn about more gluten-free Halloween tips and candies.
------------------ Author Information: Jen Cafferty, Chicago, IL Jen Cafferty, Founder, The Gluten Free Cooking Expo Website: www.glutenfreeclasses.com Blog: www.glutenfreeexpo.wordpress.com National GF Reporter for Examiner.com http://www.examiner.com/x-12164-GlutenFree-Food-Examiner Twitter: jenglutenfree GIG Chicago: www.chicagoglutenfree.com