Ingredients
- 1 cup Sweet Rice Flour Plus Extra For Flouring Your Work Surface
- 1/2 cups Brown Rice Flour
- 23 cups Potato Starch
- 13 cups Tapioca Starch
- 1/4 teaspoons Salt
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1- 1/2 teaspoon Guar Or Xanthun Gum
- 1/2 cups Butter Flavored Shortening
- 1 whole Egg
- 1 cup Sugar
- 1/2 cups Sour Cream
- 1/4 cups Powdered Sugar
- 4 cups Powdered Sugar
- 1/2 cups Shortening
- 4 Tablespoons Evaporated Milk
- 1 dash Salt
- 1 teaspoon Vanilla Extract
- Food Coloring To Desired Color
Instructions
- Preheat oven to 425F and lightly grease a baking sheet.
- Sift together rice flours, potato starch, tapioca starch, salt, baking powder, baking soda, and xanthun gum.
- Set aside.
- In a mixing bowl, cream together butter flavored shortening, egg, sugar, sour cream and powdered sugar.
- Beat on moderate to high speed for about 1 minute.
- Slowly mix in the dry ingredients.
- Scrape the sides of the bowl periodically to ensure dry ingredients are blended well.
- Beat on medium for 1-2 minutes until dough is fluffy.
- Cover with clear wrap and chill in the refrigerator for at least 20 minutes.
- Once dough is chilled, sprinkle a bit of sweet rice flour on a flat surface then dust finger tips and rolling pin.
- Separate dough in half and roll each piece of dough out to 1/4 inch thickness.
- Cut out cookies (using your desired cookie cutter) and place on greased baking sheet.
- Bake at 425F for 8-9 minutes.
- The bottoms should be a light golden brown.
- Dont overbake as they will become hard.
- Remove cookies to a rack to cool and repeat process with the other half of the dough.
- While cookies are cooling, cream together all ingredients for the frosting.
- Beat on high for roughly 2 minutes or until light and fluffy.
- Color with desired food coloring and spread onto cooled cookies.
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