Sugar cookies are wonderful. And after many different recipes, and failed attempts through the years this recipient is full proof and delicious! I baked three different batches
1 CUP sugar
1 CUP Butter, softened
2 Egg yolks
1 TEASPOON gluten-free vanilla
1/2 TEASPOON almond extract
2 1/4 CUPS Gluten-Free Flour Blend (see below)
1/2 TEASPOON salt
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 1/2 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut out desired shapes. Place 1 inch apart onto ungreased cookie sheets.
Bake for 9-13 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.
I frost with this royal icing recipient from sugarbelle. She also gives great tips on decorating and other cookie related topics. Hope you all enjoy