Sugar Cookies

Yeild: 5 dozen

1 1/2 cups powder sugar
1 cup butter or margarine softened
1 egg
1 tsp. vanilla
1 T. almond extract
2 1/2 cups W/GF Flour Mix
1 1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. cream of tarter

Cream wet ingredients until smooth and creamy.  Mix in dry ingredients.  Cover and refrigerate 2-3 hours.  Roll out on a floured surface to about 3/8" thickness.  Bake at 375 for 7-9 minutes or until the edges are lightly golden.  Frost with buttercream icing.


  1. What a beautiful blog with so many yummy recipes! I want to make some of these things now even though I am not allergic to wheat!

  2. I love your blog's title, and the info here is terrific. Those cookies are the cutest things ever -- I'm studying the plaid trying to figure out how you layered it. :) Best of luck! Jenni Hatch (your cousin Jeff's wife)