Gluten Envy

1 cup rice flour
3/4 cup tapioca flour
1/4 cup potato starch
1/2 cup cornstarch
2 1/2 teaspoon xanthan gum
1 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 egg
1 teaspoon vanilla
3/4 teaspoon orange extract
Potato starch for kneading and rolling
Colored sugars, sprinkles, or frosting for decorating (optional)

Preheat oven to 350

In small bowl, whisk together flours, cornstarch, xanthan gum, and salt. Set aside.

In mixing bowl, cream butter, shortening, and sugar. Beat in the egg and vanilla. Add dry ingredients, mixing enough to combine. Dough will be soft, knead in enough potato starch to make the dough easy to handle and roll out (unlike sugar cookie dough made with wheat flour, this dough will not become tough with handling, so knead and roll all you like!).

Roll out 1/2 of the dough at a time to about 1/4″ thickness, keep the other half covered with plastic wrap to prevent from drying out. Cut into desired shapes and place on ungreased cookie sheet. Decorate with the colored sugars or sprinkles at this time if you are using them. Bake for about 12 minutes, let cookies cool for about 5 minutes before removing. Allow to cool completely before you frost.

If you liked this post, subscribe to Gluten Envy's RSS feed.

Filed under: Gluten Free