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 Sugar Cookies

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Sugar Cookies   Tue Oct 16, 2007 8:19 am

I made these, and they are good enough you can crumble them while still warm and use it as a "pie bottom" for cheesecake. This worked very well with cheesecake muffins as well as NY style cheesecake.

I didn't make the icing, but I did add sprinkles! Smile

Sugar Cookies (tastes like the iced cookies the store)
1 cup white rice flour 1/4 cup soy flour
1/2 cup corn starch 1/2 tsp. salt
2 tsp GF vanilla 1 tsp GF baking powder
1/2 cup softened butter 1/2 cup + 1 tbsp. sugar
1 egg

Preheat oven to 375. Combine the flours & powder - set aside
Cream butter, sugar, egg & vanilla Add everything to the creamed mixture
Roll into balls (like peanut butter cookies) and place on ungreased cookie sheet. Flatten. Bake 6-10 min. This makes about 3 doz cookies.

Butter Cream frosting:
4 cups powdered sugar 1/4 cup softened butter
1/4 cup solid vegetable shortening 1/4 cup milk
1 tsp vanilla extract food coloring is optional
This make a huge batch of frosting. You will only use about 1/2 batch for this cookie recipe. But frosting keeps well in the fridge (about 1 month).
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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Re: Sugar Cookies   Tue Oct 16, 2007 8:20 am

This one works as well as the first.

Sugar Cookies
1 1/4 cups brown rice flour 3/4 cup sweet rice flour
1/2 cup potato starch 1/2 cup tapioca or cornstarch
1 tsp GF cream of tartar 1 tsp baking soda
1/4 tsp salt 1 cup butter (cold)
2 eggs (cold) 1 cup cane sugar
1 tsp vanilla extract 2-3 tsps xanthan
1/2 tsp almond or lemon extract, (optional)

Sift together the flours, cream of tartar, baking soda, xanthan gum and salt. Whisk to blend. Using a pastry cutter or two knives, cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the butter till fluffy, add the sugar, and beat. Add the eggs, vanilla and almond (or lemon) extracts. Add the dry ingredients and mix until the dough pulls away from the sides. Using GF-floured hands, form the dough into a flat ball shape, cover with GF-floured plastic wrap and refrigerate for one hour. Preheat the oven to 350 degrees F. Using a GF-floured rolling pin, roll the dough out on a dusted (sweet rice flour works well or powdered sugar) clean counter (or wax/parchment paper) to 1/4 inch thick. Cut out shapes as desired. Place cookies on a parchment paper lined cookie sheet.

Bake at 350 degrees for 12 minutes. Cool the cookies on a wire rack. Frost when cool. Makes approximately 4 dozen cookies. Recipe can be easily halved.
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