Gingerbread cookies

While we're on the subject of cookies, here's the gingerbread recipe we used - we had people who aren't gluten free actually ask us for the recipe. So yes, tasty. Apparently the original creator was Vicki Lyles, and this is from celiac.com.

Gingerbread Cookies (Gluten-Free)

** gluten-free flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)

1-¾ cups gluten-free flour mix**
½ to ¾ teaspoon ginger
½ teaspoon cream of tartar
1/8 teaspoon salt
½ teaspoon baking soda
½ cup butter or margarine (cold) (I used Earth Balance)
1-½ teaspoon xanthan gum
½ cup brown sugar
1/8 teaspoon cloves
1 egg (cold) (I used egg replacer w/o oil and it was fine)
¼ to 3/8 teaspoon cinnamon
½ cup gluten-free molasses

Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) (what is freezer paper? we just used the counter) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.