Saturday, December 20, 2008

Michael's Sugar Cutouts

Michael's Sugar Cutouts

1 Cup Spectrum Shortening
1 Cup Granulated Sugar
2 tsp Vanilla Extract

Beat 1 Tbsp Egg Replacer w/ 1/4 cup Hot Water

Add together in large bowl and beat until light and fluffy

In separate bowl, sift together:
2 1/4 Cups Tom Sawyer Gluten Free Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Xanthum Gum

Gradually add flour mixture to main mix until well blended. Dough will be crumbly but sticks together when compressed (hard).

Divide dough into pieces about the size of a large burger patty. Roll out between two pieces of parchment paper. (It's more of a press than a roll.) The dough is oily enough that it does not need to be floured.

Press out shapes and gently remove excess dough. Leave on the parchment paper and transfer sheet to cookie tray. If you try to remove them to a tray for baking, they will fall apart.

Bake at 350 for 11-12 minutes. Let cool on tray for several minutes. Again, transfer cookies on the parchment paper to a cooling rack. Cookies will be more sturdy once cooled.

The cookies would frost really easily. We don't really like them frosted, so we didn't decorate them. (I don't know how I would have kept Michael away from them long enough to decorate!)

Makes about 3 dozen cookies.

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