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Ingredients
| white rice: 1 cup |
| dry tapioca mix: 1/2 cup |
| cornstarch: 1 cup |
| baking powder: 1 tsp |
| salt: 1 tsp |
| granulated sugar: 1 cup |
| unsalted butter: 1 cup |
| eggs: 1 |
| vanilla extract: 2 tsp |
| white potatoes (diced): 1/4 cup |
Gluten Free Dutch Sugar Cookies
Credit: www.food.com
User rating:
-
Prep Time
30 min -
Cook Time
42 min -
Servings
36 serving(s)
Tags
- 1 Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
- 2 In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
- 3 In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
- 4 Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
- 5 Cut into desired shapes and place on pan.
- 6 Decorate with coloured sugars before baking or use frosting to decorate after baking.
- 7 (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
- 8 Bake for about 13 minutes. Cool very slightly before removing from the pan.