An AWESOME cookie recipe--TEN STARS-- and very easy to convert for gluten-free. I simply used a rice/potato/tapioca blend (such as Bette Hagman's recipe, which is: 2 parts white rice flour + 2/3 parts potato starch + 1/3 part tapioca flour). As many gluten-free cooks know, you do have to add more flour to get a decent consistency, but if you add it an 1/8 cup at a time, I find it always comes out perfectly, once you get it to cookie-dough consistency. I love these cookies after refrigerating the dough, then making dough-balls and dipping them into sugar before flattening and baking. Make sure to put them onto parchment paper to avoid them sticking. These are the best sugar cookies I've ever had--even when made gluten free!
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An AWESOME cookie recipe--TEN STARS-- and very easy to convert for gluten-free. I simply used...