Testing Cookbook Recipes–Sugar Cookies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Sugar cookies

1 ½ cups Namaste Gluten Free Perfect Flour Blend
½ cup Tapioca Starch
1 cup confectioners’ sugar
1 tsp cream of tartar
Pinch of salt
½ pound (2 sticks) unsalted butter
1 large egg
1 TBSP Almond Milk
1 tsp vanilla extract

Combine flour, startch, sugar, cream of tartar, and salt in a mixing bowl. Blend.

Cut butter into thin slices. Use pastry cutter to process dry ingredients and butter into a coarse meal.

Combine egg, milk, and vanilla in a small cup. Mix well. Slowly pour wet ingredients into dry ingredients. Mix until a stiff dough forms. You may use your hands!

Divide dough in half and wrap in plastic wrap. Press into a pancake shape.

Refrigerate for 1 hour or until firm, up to 2 days.

Preheat oven to 350. Line baking sheets with parchment paper.

Lightly dust a piece of wax paper with tapioca starch. Roll dough to ¼ inch. Dip cookie cutters in tapioca starch and cut out cookies. Remove excess dough and re-roll until out of dough. Chill dough if needed.

Bake cookies for 10 to 12 minutes until edges are brown. Cool for 2 minutes on baking sheets before transferring to racks to cool completely. Decorate with desired icing.

Optional: roll doll in sugar and then bake.

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