Today I want to share a recipe that can be used for many different occasions. Sugar cookies are a versatile cookie and can be used for any occasion or holiday. There are many different varieties out there but this particular one is moist and yummy. Even when you make it gluten free. For my first attempt at baking after I had been diagnosed with celiac I was pleased to discover no one noticed the difference.
1 cup sugar
1/2 cup butter (room temp)
cream sugar and butter until smooth.
1 teaspoon vanilla
1/2 cup sour cream
In a separate bowl whisk the following.
2 cups finely ground brown rice flour
1/4 cup corn starch
2 Tablespoons tapioca flour
1 teaspoon xanthum gum
1/2 teaspoon salt
1/2 teaspoon soda
Blend into wet ingredients until smooth. Chill at least 1 hour.
Roll out on a greased sheet of wax paper approximately 1/8 inch thick. Cut into desired shapes. This dough can become sticky when too warm. Work in small batches and keep the remaining dough refrigerated.
Bake in a 375 degree oven for 8-10 minutes.
Melt some chocolate and dip the cooled cookie. It makes a tasty treat.