Gluten free sugar cut-out cookies

This time of year is always reflective and full of warm food memories.  Unfortunately, many of the foods that I have so many fond memories associated to I can no longer enjoy because of my gluten intolerance.  Correction.  It is not that "I can no longer enjoy" it is more that I have to "reinvent" via new recipes that are gluten-free.  This is definitely time consuming and sometimes frustrating because my standards are high (due to all the memories associated), but who doesn't like a food challenge?  I know I have taken a relatively long hiatus from this blog for a lot of reasons, but no matter where my life seems to take me, my passion still revolves around creating yummy (and healthy) gluten-free recipes, so I am going to try and continue updating this with new creations every so often, so stay tuned!

So, here is my current take on a simple favorite:  Gluten free, sugar cut-out cookies!  Every year for as long as I can remember, my mom and I would roll out sugar cookie dough, cut out fun shapes, and frost and decorate.  There was also, always, dough eating involved (not without stern comments from my mom about the raw egg in the batter!).  This year I decided to try making a gluten-free version.  I was pleased with the final result.  The taste was like a pleasant shortbread cookie, though has the secret punch of quinoa flour (so you can kind of get away with saying they are healthy!).  I hope you enjoy these as much as we did!

Gluten free sugar cut-out cookies (makes about 60 cookies depending on size)

• 1/2 c brown rice flour
• 1/2c to 3/4 c white rice flour
• 1 c yucca flour
• 1/2 c quinoa flour
• 1/2 Tbsp xanthan gum
• 1 tsp salt
• 1 cup sugar
• 1 cup unsalted butter
• 1 egg
• 2 tsp vanilla

1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the flours and salt and xanthan gum.  Set aside.
3. In bowl of mixer, blend sugar and butter.  Add egg and vanilla.  Add dry ingredients to combine.    You may need to adjust the amount of white rice flour until the texture is easy to roll out.
4. Divide the dough in half and place half in the refrigerator (could do this before rolling the first half too to make a little easier).
5. Place dough between plastic wrap to help in rolling it out.
6. Cut into desired shapes and place on prepared pan.  Bake for approximately 10 minutes.  Be careful not to over bake.  These will brown on the bottom, but not too much with the flours, so they will be done, but still be fairly light in color.