Sunday, May 11, 2008

Sour Cream Sugar Cookies

My daughter and I just tried this recipe and so far, they taste really yummy. I'll have to give another review once they cool. But, so far they haven't crumbled apart like other cookies we've tried baking from scratch.


1 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp vanilla
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1-1/2 tsp xanthan
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 cup sour cream

  1. In large mixing bowl beat together shortening and sugar; beat in eggs and vanilla.
  2. In medium mixing bowl combine dry ingredients. Add to creamed mixture with sour cream; mix well.
  3. Cover bowl and chill bowl at least 1 hour.
  4. On rice-floured surface roll out to 1/4-inch thickness. Cut into desired shapes. Place on ungreased cookie sheet.
  5. Bake at 350 degrees for 8 minutes. Do Not Overbake.
  6. Frost with Butter Cream Frosting. Color frosting with food coloring to desired colors.

This recipe was found at: Gluten-free Recipe Exchange

1 comment:

Teresa said...

Just by way of update, since I never gave one before, the cookies were wonderful from the first cookie to the very last one. They stayed pretty moist and while they are a little bit crumbly because they don't have the gluten to hold them together, they are still good and hold together adequately.