1-½ cups white rice flour
½ cup butter or margarine (cold)
½ teaspoon cream of tartar
½ cup sugar
½ teaspoon baking soda
1 egg (cold)
1-½ teaspoon xanthan gum
½ teaspoon gluten-free vanilla, lemon, or almond flavoring
1/8 teaspoon salt
In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.
Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired.
Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.
This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of Lifeline, on page 15.