I refuse to have Christmas!, without christmas cookies I can eat. Most specifically they can’t have EGG or WHEAT of any kind even near them. It’s just not worth eating something that makes you sick. Seriously.
So. In my quest for suitable cookies… I have had to substitute other things for “egg” in recipes. Sometimes this works… sometimes it doesn’t. Substituing eggs will be another post all by itself.
This cookie dough is versatile, I was able to roll it out with NO trouble and so cut out cookies are completely possible on a gluten free diet. THANK YOU VERY MUCH. Honestly, the other recipes I tried were just too sticky, to gummy or just weird. This one is a keeper.
Sugar Cookie Dough
- 1 1/4 C baker’s sugar
- 1/2 C Spectrum shortening
- 4 tsp Flax meal + 3T hot water = 1 egg
- 3/4 tsp salt
- 1 T vanilla
- 1/2 C potato starch (or arrowroot starch)
- 1/2 C sweet rice flour
- 1 1/4 C brown rice flour
- 1 1/2 tsp xanthan gum
- 2 1/4 tsp baking powder
Roll small balls of dough in granulated sugar. Press them flat on parchment paper covered baking sheets.
Bake at 325 for about 10 minutes.
Variation: take 1/2 the dough and mix in 1/2 C cocoa powder. Make two color slice cookies, or twirl the dough and make spirals.