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Rolled Brown Sugar Cookies

2 1/2 cups plus 2 tablespoons Basic Gluten-Free Flour Mix , plus more for sprinkling
1/2 teaspoon plus 1/8 teaspoon xanthan gum
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons firmly packed brown sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
3 tablespoons rice milk
3 cups confectioners sugar
3 tablespoons rice milk (add a little more if necessary)
Sprinkles, decorating sugar, etc.


To make the cookies, whisk together the flour mix, xanthan gum, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fully combined, about 2 minutes. Add the vanilla and egg replacer and mix for about 20 seconds, or until combined. Add the flour mixture to the bowl in three batches, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary. Divide the dough into two balls. Form into disks, wrap in waxed paper or plastic wrap, and refrigerate for 2 hours. Do not refrigerate overnight. Preheat the oven to 350F. Line two baking sheets with parchment paper. Sprinkle an ample amount of flour mix on your work surface and rolling pin. Remove one disk of dough from the fridge. Pat a little of the flour mix onto both sides of the dough. Flatten the disk with the palm of your hand. Roll out the dough to 1/4 inch thick. (It may be a little stiff at first but will soften up fast. Pinch the edges together with your fingers the first go-around, if necessary.) Sprinkle more flour mix as needed to prevent the dough from sticking as you roll it out. Using 3-inch cookie cutters, cut out the dough into desired shapes. Transfer the cookies to the baking sheet. Gather the remaining scraps and repeat. Bake in the center of the oven for 10 minutes, or until just slightly golden. Let cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely. To make the icing, combine the confectioners sugar and rice milk and beat with an electric mixer until smooth. Spread icing on one cooled cookie at a time. Quickly sprinkle it with decorating sugar before icing the next cookie. Repeat with each cookie until finished. Store covered. These cookies will keep well in the fridge for days, and they also freeze very well. Please do not chill these cookie doughs overnight, as they will become dry and brittle. Because the dough has no gluten or eggs, it will become too stiff sitting in the fridge that long and will be impossible to work with correctly. So if a recipe calls for chilling 2 hours before rolling it out, please stick to 2 hours, not 24.

Source: www.epicurious.com