Gluten Free Sugar Cookies

Ingredients:

• 3 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
• 3/4 teaspoon gluten-free baking powder (Rumford's or Featherweight for corn-free)
• 1/4 teaspoon salt
• 1 cup (16 Tablespoons/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg, beaten
• 1 Tablespoon milk of choice
• Potato starch or confectioners' sugar, for rolling
• 1 recipe *Royal Icing

Instructions:

1. Sift together flour, baking powder, and salt. Set aside.
2. Add butter and sugar to the bowl of mixer. Beat on medium speed until light in color.
3. Add egg and milk to the mixture. Beat on medium until combined.
4. Gradually add the flour mixture. Beat on low speed until a dough forms. Scrape bowl as needed.
5. Divide the dough in half and shape each into disks. Wrap each in plastic wrap, parchment paper, or waxed paper. Refrigerate until firm, about 2 hours, or up to overnight. However, you can also freeze the dough at this point.
6. Preheat oven to 375ºF.
7. Sprinkle a rolling surface with potato starch.
8. Place one of the chilled dough disks on the dusted surface. Roll out to 1/4-inch thick. If you have the dough out for too long, you may need to refrigerate it again after you roll it. You want it to be nice and firm when you cut the dough. Add additional starch as needed.
9. Using desired shaped cookie cutters, cut out cookies and transfer to a greased, parchment or silicone baking mat-lined baking sheet. Bake for 7 to 9 minutes or until edges begin to turn brown.
10. Remove cookie sheet from oven. Allow to rest for about 3 minutes. Then transfer the cookies to a wire rack to cool completely.
11. Frost with royal icing, if desired. Serve same day. Store leftovers in resealable freezer bags.

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