Sugar Cookies |
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Sugar Cookies

From Globally Gluten Free, by NFCA team member Nancy Baker



  • 1 cup of potato starch
  • 2 cups of corn starchSugar Cookies
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 T. sweet rice flour
  • 1 tsp. guar gum
  • ½ tsp. xanthan gum
  • 2/3 cup of sugar
  • 2/3 cup of butter
  • 2 eggs
  • ¼ cup of sour cream
  • 1 tsp. vanilla


  • ¼ cup of cream cheese
  • 2 T. soft butter
  • 2 cups of powdered sugar
  • 1 tsp. vanilla or almond flavoring (I prefer almond)
  • 1 T. Grand Marnier or Orange Blossom Water
  • Coloring to taste


In a medium sized bowl, combine dry ingredients. In large bowl, cream butter, egg, sour cream and vanilla. Stir in dry ingredients roughly 1/3 at a time until completely incorporated. Wrap dough in wax paper and chill for at least 2 hours. Sprinkle sweet rice flour on a work surface. Roll dough out, approximately ¼ inch thick. Cut cookies out. (Intricate shapes do not work very well.) Spray pan with non-stick spray. Bake at 350 degrees for 10 minutes. Cool on rack. Frost.

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