A very light, creamy cookie with a hint of vanilla. We like ours topped with a simple white icing, and some sprinkles. They held their shape well while baking, so feel free to use a more detailed cookie cutter.
Author: Jeanine Friesen
3/4 cup sugar
1/4 cup shortening
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
3/4 cup potato starch
1 cup plus 2 tablespoons cornstarch
scant 3/4 cup brown rice flour
1/2 cup sweet rice flour
1 teaspoon xanthan gum
Preheat oven to 350 degrees F.
Cream together the sugar and the shortening. Add the egg, sour cream and vanilla. Mix until well combined.
In a separate bowl, combine remaining ingredients. Mix well.
Add about 3/4 of the flour mixture to the wet ingredients, in 3 additions, mixing until fully incorporated after each addition. The dough will still be quite sticky, that is alright. That is what will give you a great cookie. The remaining 1/4 of the flour will be used when you are rolling the dough out.
Working with about half the dough at a time, use the extra flour to work the dough into a disk shape. Roll your dough out between 2 pieces of parchment. I found I liked the cookies that were rolled to about 1/2" thick. Carefully place cookies on parchment lined baking sheet.
Bake in preheated oven for about 10 minutes, or until the bottoms are just starting to brown (over baked will give you a dry cookie).
Continue rolling and baking until all of the dough has been used up. You can re-roll the scraps and cut cookies out of those as well.