Gluten Free Sugar Cookies

These cookies take some time but are totally worth the effort. They are somewhat chewy and for those who like a chewy sugar cookie, generally better than their gluten-full counterparts. They taste best frosted, but if you don't want to spend the time on that add a bit more sugar to the basic recipe. Adding some molasses and ginger and frosting with a lemon-ginger icing makes them into delicious ginger snaps, and filling with raspberry jam and covering with white chocolate makes them into thumbprint cookies.

1.5 cups amaranth flour

0.5 cups tapioca flour (or potato starch)

1 cup powdered sugar

1 tsp xantham gum

1 tsp cream of tartar

1/8 tsp salt

1 cup cold butter, cut into small pieces or shredded with a cheese shredder

1 egg

1 tbsp milk

1 tsp vanilla extract

1 tbsp lemon zest

1. preheat oven to 350 F, line baking sheets with parchment paper or silpat

2. throughly blend all dry ingredients with a hand mixer, stand mixer, or food processor

3. add butter and mix for about a minute

4. add egg, milk, vanilla, and zest and mix until combined. The dough should be slightly sticky but stiff. Add more milk if needed, although I rarely need to.

5. wrap dough in wax paper and refrigerate for at least 2 hours

6. roll out dough to 1/4" on wax paper, using either sweet rice flour or powdered sugar (my preference) on the surface and rolling pin to prevent sticking.

7. cut out shapes, place on cookie sheet at least 1" apart, and bake for 9-11 minutes, until edges start to brown.

Icing:

I use a basic recipe of butter, milk, and powdered sugar. Lemon juice is a nice addition. Melt about 3 tablespoons of butter and mix with 3 cups of flour. Splash in lemon juice to taste and use milk to achieve the desired consistency. Food coloring often loosens the frosting more. If it becomes too drippy just add more sugar.