Sugar Cookies GF

This dough will keep in the fridge for up to two weeks.


1/2 c soft butter
2/3 c icing sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 c brown rice flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1/4 tsp guar gum
granulated sugar for sprinkling

1. In mixing bowl cream butter and icing sugar. Add egg and extracts and beat until thoroughly blended. 
2. Add brown rice flour, baking soda, cream of tartar and guar gum to butter mixture and stir to combine.
3. Chill dough until firm enough to roll. Place on waxed paper and roll. Press into squares, rectangular or round log. Chill until firm.
4. Preheat oven to 375F. Lightly grease two baking sheets.
5. Cut log into 1/8-inch slices and sprinkle each cookie with granulated sugar. Place 2 inches apart on baking sheet.
6. Bake 8 minutes. Let sit on pan for 2 to 3 minutes. Place on rack to cool.

Yield: 2 dozen

Source: gems of gluten-free baking, p.80, by wendy turnbull