Re: gluten-free Christmas sugar cookies

[Guest guest]

Thanks! They look simple and good. I will try it but with my own flour mix since I am allergic to both potato and bean flour. I may put in either a little cooked yam or some tapioca flour to replace the usual potato and bean flour in the mix. Plus I have to have a lot less sugar due to candida overgrowth. However I can imagine using some sugar and the rest stevia...BeaFrom: Colleen McGuire <colleen.mcguire@...>Subject: [ ] gluten-free Christmas sugar cookies Date: Sunday, December 14, 2008, 8:58 AM

Here's a very good recipe for holiday cut-out cookies. They hold

their shape very well, whether rolled thin or thick and taste very

good decorated with GF frosting. Enjoy!

2 1/2 cups GF flour blend (I use Bob's red mill)

1 t Baking Powder

2 1/2 t Xanthan gum

1t salt

1 cup sugar

1 c butter (softened to room temperature)

1 egg

2t vanilla

powdered sugar for rolling (I find this works better than flours and

doesn't affect the taste of the cookies)

# In a large bowl, mix together butter, sugar, eggs, and vanilla with

an electric mixer until light and fluffy. Combine the flour, baking

powder, baking soda, xanthan gum and salt; gradually stir flour

mixture into butter mixture until well blended using a sturdy spoon.

Chill dough for 2 hours.

# Preheat the oven to 350 degrees. Cut into desired shapes using

cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake at 350 degrees for about 10 minutes depending on thickness of

cookies.

GF Icing

4 cups powdered sugar

1 stick room temp butter

3 T milk

2t vanilla extract

Mix together all ingredients. May need to add more milk (slowly) until

frosting reaches a spreadable consistency.