This recipe was given by Lila!
Free from: depends on the choice of ingredients used
Ingredients:
-â…“ cup safe margarine or butter
-â…“ cup shortening
-1 cup rice flour
-1 tsp xanthan gum
-1 egg/egg replacer of your choice
-¾ cup sugar
-1 tbsp safe milk (soy, dairy, almond, etc.)
-2 tsp baking powder
-1 tsp vanilla
-1 quarter tsp salt
-1 quarter tsp gelatin
-½ cup tapioca flour
-½ cup potato starch
Directions:
In a large bowl, mix butter and shortening together until creamy.
Add all ingredients except the tapioca flour and potato starch flour and mix until thoroughly combined.
Add tapioca flour and potato starch flour and mix until thoroughly combined.
Cover with plastic wrap and chill for at least 3 hours.
Preheat the oven to 375 degrees.
Roll out about ¼ of the dough at a time and cut into desired shapes and place on a cookie sheet.*
Bake for about 8 minutes until the edges are firm and the bottoms are only very lightly browned.
Cool on a wire rack.
Decorate with your frosting/sprinkles of choice
*If you would not like to frost the cookies, you can also add sprinkles to them before baking.
Lila's Bio:
Hi! My name is Lila and I am 14 years old. I am currently in 8th grade at an all-girls Catholic school. I am allergic to dairy and my older brother Nathan is allergic to dairy, eggs, wheat, peanuts, beef, and mustard. I love being a part of the FARE tag team and I hope that I will be able to help lots of people in my life and right now. My hobbies include dancing, art, volleyball, and hanging out with my family and friends (including my two Shih Tzu puppies, Fluffy and Fuzzworth). I also love to cook and bake! One day I hope to have a career that helps/works with people and animals, as I love making new friends and helping those in need.
