Pre-heat oven to 375°F
Mix together:
½ c. softened butter, 1 c. sugar, and 2 eggs
Stir in:
2 tbsp sour cream and 1 tsp. Vanilla
Sift together then add to butter/sugar mix:
2 c. wheat free all purpose flour (see MJ’s mix)
½ c. Sorghum flour
¼ tsp. Baking soda
1 tsp. Xanthan gum
Chill dough for at least 1 hour. Shape a portion of dough into ball then with rolling pin, roll out very thinly. (Dough will be sticky; be sure to flour your rolling pin, dough and forms). Cut out your forms and place on lightly greased baking sheet. Bake for 8-10 minutes, cookies should be lightly brown. Should yield ~3 dozen cookies depending on how large your cookie cutters are.
Decoration: I use a basic butter cream frosting to ice the cookies.
