This cookie dough is simple and delicious. It took some time to perfect the texture, I admit. But this has been my go to cookie dough for some time now. In all modesty, these cookies have received rave reviews.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
- In a bowl, stir together the potato starch, brown rice and sweet rice and tapicoa flours, xanthan gum and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar together for 2 minutes or until somewhat combined. Add the egg and vanilla; mix for 1 minute.
- Add the dry ingredients, mixing until well blended. If the dough is sticky, flour the baking surface and rolling pin with some sweet rice flour.
- Divide the dough in half. Roll the dough, one piece at a time, between two pieces of parchment paper until ¼-inch thick.
- Using Chanukah cookie cutters (or working freehand), cut out desired shapes. Transfer to prepared baking sheets.
- Bake in the center of the preheated oven for 17 to 18 minutes or until lightly golden. Remove the pans to racks to cool completely.
- Decorate as desired.
Yield 65 dreidel cookies, 38 menorah shaped cookies.