YIELD: 48 COOKIES
These small, classic holiday cookies can be easy to make, but a little finesse is always appreciated. I recommend a metal cookie press over any others as the dough tends to stick less to them. Also, make sure the dough is chilled before piping for perfect results.
Directions
In a small bowl, whisk together the egg replacer powder and the water.
In a large bowl, whisk together the brown rice flour, white rice flour, potato starch, and xanthan gum.
Cream together the margarine, sugar, and vanilla extract and then add the egg replacer mixture.
Gradually add the flour mixture until a stiff dough forms.
If dough seems too soft, add up to 2 tablespoons brown or white rice flour.
Chill for 2 hours in refrigerator, until very cold.
Preheat oven to 400°F.
Place in cookie press and fit with disk of choice.
Assemble press as instructed and press cookies into desired shapes onto a parchment-covered cookie sheet.
Work quickly and be sure to keep the dough cold; this is key!
Bake cookies for 7 minutes or until lightly golden brown on edges.
Let cool completely before serving.
Store in airtight container for up to 3 weeks.
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Ingredients
2 teaspoons egg replacer powder (such as Orgran)
2 tablespoons water
1½ cups brown rice flour
½ cup white rice flour
â…” cup potato starch
1 teaspoon xanthan gum
1 cup non dairy margarine
1 cup confectioners sugar
1½ teaspoons vanilla extract
