There's no better time to make cookies, than when your (or someone else's) kids are around. The joy that kids get when they're rolling out the pastry and cutting out the shapes, and even watching the cookies bake. It brings back that memory of when we were all kids and what our elders did for us.
Frankie's Gluten-Free All Purpose Flour can be used with virtually any recipe you like. This recipe is from the old (orange) Betty Crocker cookbook that came out in 1969. The only thing I did was used Frankie's flour whenever it told me to use wheat flour. We've done this time and again with numerous other recipes, from numerous other cookbooks and the results have always been magnificent.
Traditional Sugar Cookie
3/4 cup of shortening (part butter or margarine, softened)
1 cup of sugar
1 tsp. vanilla or 1/2 tsp. lemon extract
2 1/2 - 3 cups (plus more for rolling dough out) of Frankie's All Purpose Flour
1 tsp. baking powder
1 tsp. salt
Method: Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.
Heat oven to 400F. Roll dough 1/8inch thick on lightly floured board. Cut into desired shapes. Place on un-greased baking sheet. Bake 6-8 minutes or until very light brown. Makes about 4 dozen 3 inch cookies.
*Variations: Filled sugar cookies: Before baking, put cookies together in pairs with 1 tsp. of a favourite fruit filling or a chocolate mint wafer. Pres edges together with tines of form. (Makes about 2 dozen)
*Variations: Quick frosted sugar cookies: While cookies are warm, place 1 chocolate mint patty on each; when soft, spread almost to edge of cookies.