• 1/3 cup margarine
• 1/3 cup shortening
• 1 cup U-Bake rice flour
• 1 tsp U-Bake xanthan gum
• 1 tsp U-Bake unflavoured gelatin
• 1 egg
• ¾ cup sugar
• 1 tbsp milk
• 2 tsp U-Bake baking powder
• 1 tsp U-Bake vanilla
• ¼ tsp U-Bake salt (scant)
• ½ cup U-Bake tapioca starch
• ½ cup U-Bake potato starch

Preheat oven to 375 degrees F

In a large bowl, beat margarine and shortening together until creamy.

Add rice flour, xanthan gum, gelatin, egg, sugar, milk, baking powder, vanilla and salt. Beat well.

Add tapioca starch and potato starch. Beat until well.

Cover with plastic wrap and refrigerate for three hours.

Divide the dough in half and chill the unused portion of the dough until needed.

On a lightly rice-floured surface, roll half of the dough at a time, to 1/8” thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.)

Bake at 375 degrees F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.

These are from Sheri L. Sanderson's cookbook "Incredible Edible Gluten Free Food for Kids"