[Maedchen]

My 'granddog' is back home after being away for 4 days, so my puppy is running around like a crazy clown and jumping. I will try to post when she takes a breather and hopefully settles some.

---------- Post added at 05:11 PM ---------- Previous post was at 04:48 PM ----------

OK,I am going to post the recipe of the 'exact way I got it" and then I will tell you what I altered to avoid some of the allergens we have.

Frosted Sugar Cookies (tastes like the ones in the Grocery Store display)

1 cups white rice flour
1/2 cup corn starch
2 tsps GF vanilla
1/2 cup softened butter
1 egg
1/4 cup soy flour
1/2 tsp salt
1 tsp GF baking powder
1/2 cup + 1Tbs sugar


Preheat oven to 375. Combine the flours and powder and set aside. Cream butter, sugar, egg and vanilla. Add everything to the creamed mixture. Roll into balls (1 inch) and place on an ungreased cookie sheet. Flatten the balls. Bake 6-10 min. This makes about 3 dozen cookies.

Butter Cream Frosting.

4 cups powdered sugar
1/4 cup solid vegetable shortening
1 tsp vanilla extract
1/4 cup softened butter
1/4 cup milk
food coloring and sprinkles are optional.

This makes a huge batch of frosting. You will only use about 1/2 of the frosting for this batch of cookies. The frosting keeps well in the fridge for about 2-4 weeks. (If you aren't going to do 2 batches, then I would just half this icing recipe.)


We used arrowroot in place of the cornstarch and I think it was sorghum flour I used in place of the soy flour. I may have added 1/2 tsp of guar gum as well to make sure they were not gritty depending on the grind of my rice flour and if it was 'sweet' rice flour or not.

This is one of my daughter's favorite cookie and she was thrilled to find this recipe and thought that it was the exact feel of the gluten version at the grocery store.