Spritz cookies

From Amber Lee The website calls for a 6:2:1 ratio of rice:potato:tapioca. I used arrowroot in place of potato, or subbed tap. for pot. and used arrowroot for tap. or something like that and they were fine. I think it affected the taste - arrowroot is not my favorite flour - it really has an anise-y taste to me. But they turned out and the kids ate them!! 2/3 cup sugar 1 cup margarine (I used Earth Balance) 1 egg (I used egg replacer w/o oil) 2 tsp vanilla 2 1/4 cups gluten-free flour blend* 1/2 tsp xanthan gum 1/2 tsp salt Preheat to 400. Beat sugar & butter substitute. Add egg or egg substitute and vanilla and beat well. In a separate bowl, mix flour mixture, xanthan gum and salt. Add the sugar to the mixture. Beat on low until dough is well mixed. Press cookies onto ungreased baking sheet. Bake 6-8 minutes until edges are browned.