Rolled Sugar Cookies

1/2 c. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 t. vanilla
1 T. milk
3 T. sour cream
1 c. rice flour
1/2 c. tapioca starch
1/2 c. potato starch
1 t. unflavoured gelatin
2 t. baking powder
1/4 t. salt
1 tsp. xanthan gum

In a large bowl, beat butter and shortening until creamy. Add sugar, egg, vanilla, milk and sour cream. Mix until combined.

In a separate large mixing bowl, comgine rice flour, tapioca starch, potato starch, unflavoured gelatin, baking powder, salt & xantham gum. Whisk to combine.

Add dry ingredients to creamed mixture. Stir until combined.

Wrap in plastic wrap and refrigerate for 2-3 hours.

Divide the dough in half and chill the unused portion of the dough until needed.

Roll half the dough at a time, between 2 sheets of waxed paper, parchment paper or plastic wrap to 1/4 " to 1/2" thick. Cut into desired shapes and place on prepared cookie sheets. (If the dough becomes sticky, return to the fridge to chill again).

Bake in preheated 375 degree oven for 7-8 minutes, or until the edges are firm and bottoms are very lightly browned. May need to adjust accordingly.

This recipe we found on The Baking Beauties, but we added more butter and the sour cream to give it a more true sugar cookie consistency.

Easy Peanut Butter Cookies

1 c sugar
1 c peanut butter
1 t vanilla
1 egg yolk
1 egg white, beaten

Mix first 4 ingredients and fold in the beaten egg white. Spoon onto greased cookie sheet. Bake @ 350 degrees for approx. 13 minutes. Let sit on cookie sheet to cool.

These are so quick and easy. Try dipping them in melted chocolate...yummy!

Courtesy: Nicki Rose

Chocolate Crinkle Cookies

These delicious cookies were found on Hey That Tastes Good! and Jeff loves them! They are delicious and festive-the perfect Christmas cookie!

1/2 c vegetable oil
4 squares unsweetened chocolate, melted (or 4 T cocoa mixed w/ 12 T melted margarine)
2 c sugar
3 eggs
2 tsp vanilla
2 c rice flour mix *see note
1/2 t xanthan gum
1/4 t salt
1 tsp baking powder
confectioner's sugar

Directions:
1. Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between. Add
vanilla.
2. Sift dry ingredients together. Stir into chocolate mixture. Chill several hours or overnight.
3. Preheat oven to 350 degrees. Form dough into balls and roll in confectioner's sugar
to coat.
4. Place 2" apart on parchment lined baking sheets. Bake about 10-14 minutes.

*Rice flour mix: 2 c rice flour, 2/3 c potato starch, 1/3 c tapioca starch

Puddin' Good Chocolate Chip Cookies

1 c margarine
3/4 c brown sugar
1/4 c white sugar
1 (3.4 oz) pkg instant vanilla pudding (GF)
2 eggs
1 tsp vanilla extract
2 c BH (Bette Hagman) Featherlight flour mix: (2/3 c. rice flour, 2/3 c. tapioca starch, 2/3 c. cornstarch, 2 tsp. potato flour)
1/4 c potato starch
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
2 c chocolate chips
1 c chopped walnuts (optional)

Cream margarine, sugars, and dry pudding mix. Add eggs one at a time; beat in vanilla. Combine flours, baking soda, salt and xanthan gum; gradually add to the creamed mixture. Stir in chocolate chips and walnuts. Drop by tablespoon-fuls 2 inches apart onto ungreased or parchment-lined cookie sheet. Bake at 350 degrees for 13-14 minutes or lightly browned and set. Cool 1 minute on cookie sheet and then transfer to wire racks to cool completely.
Yield: 4 dozen
Courtesy of: Lori Bakes (for kids)