3/4 c marg., coconut oil or shortening
1/2 c sugar
1 egg
1 Tblsp milk or substitute
1/2 tsp vanilla
1/4 tsp almond extract
1 c rice flour
1 c tapioca starch
3/4 - 1 c almond meal
1 tsp xanthan gum
1/2 tsp baking powder
Preheat oven to 375. Thoroughly cream marg. and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour, starch, almond meal, xanthan gum and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Sprinkle with colored sugar. Bake 9 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.
Makes 7-8 dozen cookies.
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