• 1 cup shortening
• 1 cup U-Bake sugar
• 2 eggs
• 1/2 tsp U-Bake vanilla
• 3 cups flour blend (1 1/2 cups U-Bake rice flour, 1/2 cup U-Bake potato flour, 1/2 cup U-Bake tapioca flour, and 1/2 cup U-Bake sorghum)
• 1 tbl U-Bake flax seed
• 1 1/2 tsp U-Bake xantham gum
• 2 tsp U-Bake Baking Powder
• 1/2 tsp U-Bake Baking Soda
• 1/2 tsp U-Bake Salt

Cream shortening and sugar together. Add eggs and vanilla. Beat until creamy. In a separate bowl, mix flours, flax, xantham, baking powder, baking soda, and salt. Add flour mix to liquid mix until you can form a ball. Chill in refridgerator for one hour.

Roll dough out between 2 sheets of U-Bake parchement paper, using rice flour for easy removal.

Bake at 350 degrees for 8-10 minutes. Let cool before frosting tops. Makes about 24 cookies.