GLUTEN FREE SUGAR COOKIES

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Directions (makes 26 cookies):

One sugar cookie Mix (16 oz)
1/2 cup of softened butter
1 large egg
2 tablespoons of milk

Blend ingredients in a bowl using a spoon or mixer. Spray a cookie sheet with nonstick spray or apply parchment paper. Drop tablespoons of dough on the sheet. (space cookies for finished size of about 3 inches in diameter). Bake for 20 to 25 minutes at 350 F.

Cut-out cookie option:

One sugar cookie Mix (16 oz)
1 cup of corn starch
3/4 cup of softened butter
1 large egg
2 tablespoons of milk

Refrigerate dough for 30 minutes or more then roll out 1/8 to 1/4 inch thick between layers of plastic wrap. Remove plastic from top and cut out shapes. Drop the cut out dough from the bottom plastic and place on the cookie sheet. Bake for 20 to 25 minutes at 325 F.

Ingredients: evaporated cane juice, white rice flour, brown rice flour, tapioca starch, corn starch, aluminum free baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, and monocalcium phosphate), sea salt, xanthan gum.

GF Sugar Cookie Mix (NP)