Wheat-Free Kitchen

Sugar Cookies

Preheat oven to 375 degrees F.
1 1/2 cups sugar 1 cup shortening 1 teaspoon vanilla 4 egg yolks 2/3 cup cornstarch 2/3 cup tapioca flour 1 1/2 cups potato starch flour 2 teaspoons baking powder 1/2 teaspoon salt	Cream together the sugar and shortening. Stir vanilla and eggs into creamed mixture. Combine dry ingredients in a separate bowl: cornstarch, tapioca, potato starch flours, baking powder, and salt. Add dry ingredients to creamed mixture and mix well.
Roll out dough onto a gluten-free floured board. Cut cookies with cookie cutter and sprinkle tops with sugar. Bake in oven for 8 minutes. Note:  Gluten-free dough will not toughen when handled. Now what am I going to do with 4 leftover egg whites? Why, make macaroons, of course!