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Sugar Cookies


Used with permission from CCA Volunteer Sue Newell.


    • 2 cups white rice flour
    • 2/3 cup potato starch
    • 1/3 cup tapioca starch
    • 1 tsp guar gum
    • 1/4 tsp salt
    • 1 cup white sugar
    • 1 cup butter
    • 2 egg yolks
    • 1 ½ tsp vanilla


    Combine sugar and butter in mixer bowl, beat on medium speed until creamy. Add egg yolks and vanilla.
    Add flour blend and salt. Beat on low speed until well mixed. Portion out and wrap in plastic wrap and refrigerate for 1 hour or until firm.

    Heat oven to 350°.


    Roll out dough to ¼ inch thickness, cut with cookie cutters and place on parchment lined cookie sheets.


    Bake 8-12 mins, until edges are lightly browned.

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