Sugar Cookies

Method

1. Cream together the margarine and sugars until smooth. Mix in the prepared egg replacer along with the vinegar and vanilla extract.
2. In a separate bowl, whisk together the sorghum flour, white rice flour, potato starch, tapioca flour, xanthan gum, and baking powder. Gradually combine the flour mixture with the margarine mixture until a clumpy dough forms. If the dough seems too sticky to handle, add a little more sorghum flour … it should be easily workable with your hands, yet a little bit sticky. Form into a patty, wrap in plastic wrap, and chill until cold, for about 1 hour in the refrigerator and 15 minutes in the freezer.
3. When your dough is chilled, preheat oven to 400°F. Lay countertop or other work area with parchment paper, and using a lightly floured (any kind of flour will do) rolling pin, roll dough anywhere between ⅓ to ½ inch thick. Cut out using your favorite cookie cutters, and use a flat metal spatula to gently lift the cookies and place them onto an ungreased cookie sheet. Repeat until all dough is used. If the dough seems to be getting a little soft and sticks to your pin, rechill until once again workable.
4. Bake cookies for 7 to 8 minutes, or until slightly golden brown on edges.
5. Remove from oven and let cool completely before handling. Store in airtight container for up to 1 week.
6. Once they have fully cooled, eat as is or cover them with icing! Royal Icing works beautifully here. Pipe a ring around the cookie’s exterior and let harden before filling it in with icing. This will ensure an even layer of icing on the tops with no drips.