Sugar Cookies

What's Halloween without sugar cookies?  Really, it would be the pits if I couldn't make myself sick from eating why too many of these scrumptious morsels...so, I made them and they are pretty dang good.  So good, in fact, that I made myself sick from eating too many of them. :)  The recipe is from gfutah.org, they really have an excellent selection of recipes. The dough is perfect to work with, just like sugar cookie dough should be...it's soft, doesn't crumble, easy to roll out and cut out shapes--and the shapes are easily moved to the cookie sheet for baking! It's perfect!  The cookies themselves are nice and soft, just the way I like them....so, enjoy!

Sugar Cookies

1 cup shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dairy-free sour cream(I used the Tofutti brand)

Directions

1. Cream shortening and sugar. Add eggs and vanilla.  Mix well. 
2. Mix together dry ingredients and add to creamed mixture with sour cream; mix until smooth. Cover bowl and chill bowl at least 1 hour.  
3. On rice floured surface, roll out to 1/4 inch thickness. Cut into desired shapes.  
4. Place on ungreased cookie sheets. Bake at 350 F for 8 to 10 minutes. Do not over bake. 
5. Remove cookies to wire rack to cool. Frost with GFCF butter cream frosting; color frosting if desired.    

Yield: 2-3 dozen cookies