Gluten Free Sour Cream Cookies
- 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
DirectionsPreheat 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.
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.