Gluten-Free Sugar Cookies ala CD

Since the oven was warm this evening from making home-made potato and sweet potato fries I thought I would make some cookies.

I did a quick search on the internet, it's always so handy to have the computer in your kitchen, and I came across an interesting recipe. I tweaked it quite a bit and even here the measurements won't be exact. Really, I'm just adding this for a reference next time.

Holy cow! I forgot the milk, no wonder they were a tad dry. Next time I will use Organic Unflavored Rice Milk!

Ingredients:
2/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
4 teaspoons milk
2 cups gluten-free flour mix (**see below**)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum

Directions:Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk.

Stir together dry ingredients and blend into creamed mixture.

Divide dough in half and chill for one hour. Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks).

Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).* Be careful as the cookies are fragile when warm.

I found that it took more like 10-11 min. to bake. The cookies weren't as fragile as I thought. Also, I didn't chill the dough. It stayed together quite nicely and I used a super sharp knife. My cookies were sort of in a rectangular shape. I wasn't going for looks, just taste! Also, I sprinkled some organic sugar on the top of the cookies before baking.

*My guestimation flour combo: 3 Tbsp. tapioca flour, 3 Tbsp. potato starch, 1/2 c. brown rice flour, 2Tbsp. rice bran, 1/2c. white rice flour, 1/2c. sweet rice flour

I might leave out the rice bran next time, but I like the idea of getting some fiber in my dessert!