Thanksgiving Cookies

Here is the new and improved Eli-friendly Gluten-free Casien-free sugar cookie recipe... just in time for Thanksgiving!


1 cup shortening
1 cup baker's sugar
2 eggs
2 tsp vanilla
1/2 tsp cream of tartar
1/2 tsp salt
2 tsp xanthan gum powder

Cream these together well, then mix and sift the flours and add all at once:

1 cup all-purpose gluten-free flour (Bob's Red Mill)
1 cup corn starch or tapioca flour
1/2 cup white rice flour

Mix at least 1 minute to make sure the dough is moist enough to come together. If the dough doesn't come together, add a little rice milk or water and keep mixing. You can't overmix or overroll this dough!

Let sit 1 hour, then dust with more all-purpose flour and roll to 1/3 inch thick (very thick!) and cut out. Bake on a non-stick film or parchment paper at 350F for 12-13 min. Edges need to just start to get brown. Cool on the sheets for 10 or 15 minutes before moving to racks. Frost with colored powdered sugar mixed with rice milk and almond extract.