Sugar Cookies (perfect for cutting out into pretty shapes!)
( I used the two egg whites that are left over from this to make coconut macaroons - recipe to follow)
1. Beat until creamy
1 stick + 2 tablespoons of butter or margarine ( earth balance margarine works fine for dairy free)
1/2 cup of white sugar
teeny pinch of salt
2. Add and continue beating
2 egg yolks
1/2 teaspoon lemon peel
1/2 teaspoon vanilla
3. Add 1 1/2 cup white rice flour and mix
Refrigerate dough for a little while so it firms and makes rolling easier. If you have it, roll this out on parchment paper sprinkled with white sugar.
Bake at 350 degrees for 10-15 minutes and cool in the pan for five minutes before removing.
Basic Cookie Dough (you can do so much with these...)
Preheat oven to 400 degrees ( if your oven is as terrible as mine... 375 might suffice).
1 stick + 2 tablespoons of butter or margarine
1/2 cup white sugar
pinch of salt
1/2 teaspoon of vanilla
1 1/2 cups of white rice flour
You can make a drop type cookie by rolling the batter in sugar before baking - use parchment paper.
You can sprinkle sugar on parchment paper and roll the dough out and make cut outs that beg to be frosted.
You can add 1/2 cup of chocolate chips and mix in the batter. Then drop by teaspoonfuls on parchment paper and bake.
Bake for about 10 minutes and check. I let them cool a minute or two before removing from the parchment paper.
Whip 2 egg whites and 1 teaspoon vanilla ( or almond if you have it) until frothy.
In a separate bowl mix 1 and 1/3 cup of coconut (flake or shredded), 1 cup sugar, a pinch of salt and 3 tablespoons of white rice flour.
Bake at 325 for about 20 minutes.
Shout out to my cousin Lisa for dropping the peace sign in the above picture. Nothing more hood than baking with Grandma.