Did you ever wish you could roll out some delicious gluten free cookie dough, use cookie cutters, and have the cookies hold their shape? Now you can.
Preheat Oven to 350º
1 1/4 cups Arnel's Originals All Purpose Flour Blend
1/2 cup tapioca starch
1/2 cup potato starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 cup Spectrum Naturals organic shortening, coconut oil, unsalted butter or Earth Balance Margarine and decrease sea salt to 1/2 teaspoon
1 cup sugar
1 tea. vanilla extract
1 tea. lemon or cinnamon extract
Combine 1st five ingredients and set aside.
In a mixer, mix sugar and shortening, and then add egg and extracts.
Add dry ingredients until dough forms and refrigerate for 30 min.
Roll half the dough at a time between waxed paper 1/4 inch thick.
Cut into shapes and place on parchment paper or greased cookie sheets.
Bake for 15 min. until slightly brown. Cool before handling or icing.
1 1/2 cups powdered sugar (I blend sugar and tapioca starch to make my own)
1 large egg white
1/2 teaspoon lemon juice
1/2 teaspoon lemon extract
Natural food coloring, if you'd like
Beat sugar and egg white. Add lemon juice and extract. Separate into separate bowls and add natural food coloring.
OR, easy easy easy ICING
1/4 cup powdered sugar
1 teaspoon milk
tiny bit of food coloring if desired