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.
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!
ReplyDeleteI 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)
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