Servings 21/2 to 3 1/2 dozen depending on size of cutouts
Author Angela Litzinger at angelaskitchen.com
Ingredients
2/3cupbaker's sugar
1cupgluten and dairy free margarine or gluten/dairy/soy free shortening
1eggor 1 T ground golden flax mixed with 3 T hot water
1teaspoongluten free vanilla extract
1/2teaspoongluten free almond extractor more vanilla extract, if desired
2 1/2cupsgluten free flour blendsee chart above
1/2teaspoonxanthan gum or guar gum
1/2teaspoonsalt1/4 teaspoon more if using shortening
1/2teaspoongluten free baking powderplus 1/4 teaspoon more if using flax instead of egg
Instructions
In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring extracts and beat well.
In another bowl combing the gluten free flour blend, xanthan or guar gum, salt and baking powder. Mix well. Add to sugar mixture in mixing bowl. Beat until combined. Scrape down mixing bowl and mix again until all combined.
Wrap dough or put into a covered bowl and chill in refrigerator for at least 1 hour. Roll out chilled dough on counter lightly dusted with the gluten free flour blend to between 1/8” to ¼ “ thick. With a thin spatula, loosen rolled out dough from counter then cut desired shapes. Transfer cut outs to baking pan using a thin spatula. Bake in a preheated 350 degree oven for 8-10 minutes, depending on the size of your cookies. Allow cookies to cool for 5 minutes on baking pan, then transfer to a cooling rack. Cool cookies completely before decorating with frosting, if desired.