Sour Cream Sugar Cookies (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: n/a
Prep Time: 10 Min.
Cook Time: 8 Min.
Chill Time: 1 Hr.
Prep Time: 10 Min.
Cook Time: 8 Min.
Chill Time: 1 Hr.
What you need:
* 1 c. shortening
* 1 c. sugar
* 2 eggs, beaten
* 1/2 tsp. vanilla
* 2 c. rice flour
* 2/3 c. potato starch
* 1/3 c. tapioca starch
* 1-1/2 tsp. xanthan gum
* 2 tsp. baking powder
* 1/2 tsp. soda
* 1/2 tsp. salt
* 1/2 c. sour cream
* 1 c. sugar
* 2 eggs, beaten
* 1/2 tsp. vanilla
* 2 c. rice flour
* 2/3 c. potato starch
* 1/3 c. tapioca starch
* 1-1/2 tsp. xanthan gum
* 2 tsp. baking powder
* 1/2 tsp. soda
* 1/2 tsp. salt
* 1/2 c. sour cream
What to do:
1. In large mixing bowl beat together shortening and sugar; beat in eggs and vanilla.
2. In medium mixing bowl combine dry ingredients. Add to creamed mixture with sour cream; mix well.
3. Cover bowl and chill at least 1 hour.
4. On rice-floured surface roll out to 1/4-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet.
5. Bake at 350°F for 8 minutes. Do not over-bake.
6. Frost with Butter Cream Frosting. Color frosting with food coloring to desired colors.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance.
2. In medium mixing bowl combine dry ingredients. Add to creamed mixture with sour cream; mix well.
3. Cover bowl and chill at least 1 hour.
4. On rice-floured surface roll out to 1/4-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet.
5. Bake at 350°F for 8 minutes. Do not over-bake.
6. Frost with Butter Cream Frosting. Color frosting with food coloring to desired colors.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance.