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Post by Bao on Sun Oct 30, 2016 5:16 pm

Bob's Red Mill Baking Book

Gluten-Free Sugar Cookies

1 cup rice flour
1/2 cup tapioca flour
1/2 tsp cream of tartar
1 tsp baking soda
2 tsp xanthan gum
1/8 tsp salt
1/4 pound (1 stick) unsalted butter,
      chilled and diced
1 egg, cold
1/2 cup sugar
1/2 tsp vanilla
Confectioner's Sugar for rolling

Preheat the oven to 350 F.  Lightly oil a baking sheet.  In a food processor, combine
the flours, cream of tartar, baking soda, xanthan gum, and the salt.  Pulse to blend.
Cut in the butter until the moisture resembles coarse crumbs.  Beat the egg with the
sugar and  vanilla. Add to the flour mixture.  Pulse until the dough pulls away from the
sides.  Press the dough into a ball, wrap it with the plastic wrap, and refrigeate for at
least one hour.  On a surface dusted with the confectioners' sugar.  Roll the dough to
1/4 inch thcik.  Cut into desired shapes.  Place on the prepared baking sheet.  Bake
for about 10 to 12 minutes until browned.  Cool on a wire rack.  YIELD:  2 Dozen

Cinnamon - The Gourmet Girl


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