Sugar Cookies

If you keep the dough well chilled and really work with it, these rolled-out cookies are delicate and delicious.

• 1/2 cup (125g) unsweetened applesauce
• 1 cup (200g) sugar
• 2 teaspoon (10ml) vanilla extract
• 1/2 cup (100g) vegetable shortening
• 1/4 teaspoon (1.5g) salt
• 1/2 teaspoon (2.3g) baking soda
• 1/2 teaspoon (1.5g) cream of tartar
• 1 1/2 cups (185g) white rice flour
• 1 cup (125g) tapioca flour

1. Preheat oven to 350F (180C, or gas mark 4).
2. In a mixer, cream together applesauce, sugar, vanilla, shortening, and salt. Add the remaining ingredients and mix at low speed, increasing to medium speed until batter is smooth.
3. Pinch off 1 to 2 teaspoons of dough and roll into balls. Place on a baking sheet and flatten slightly. Or to make decorated cookie shapes with cookie cutters, divide dough into fourths. Place one section of dough between two pieces of nonstick parchment paper. With a rolling pin, roll dough into a flat 1/2-inch (1.2cm) disk. Use a cookie cutter to cut out shapes and then with a flat spatula gently remove the cookie shapes to a greased baking sheet. Collect remaining scrap dough and repeat process.
4. Bake for 12 to 15 minutes or until the cookies are darker around the edges and firm in the centers. Watch the cookies to make sure they don't get too golden. Remove from the baking sheet with a flat spatula and place on a flat surface to cool.

Allergy Proof Recipes for Kids p. 184