Enjoy!I adapted this from a ginger cookie recipe in an old book out of need to provide cookies to a 4 year old celiac, using whatever ingredients I had available at the time. They came out great! I call them "Sofias". I am not much of a decorator, so I'm sure others can improve on this recipe.1- Prepare enough gluten-free cookie flour (I call it "cookie flour because have not tested if will work well in other recipes):a. Equal parts of:Brown Rice FlourTapioca Flour (aka Tapioca Starch)Very fine milled Corn Meal (I find it at the hispanic supermarket;NOT the same as masa)b. Add 1/2 teaspoon xanthan gum per cup of flour/starch/meal2- Mix and sift together the dry ingredients2 1/4 cups gluten-free cookie flour (above)1/2 teaspoon baking powder1/8 teaspoon salt3- Soften 1/2 cup butter and mix in the following1/2 cup brown sugar (loose, not packed)1/2 cup maple syrup (original recipe asked for molasses, had none)1 egg, beaten4- Mix together dry ingredients and butter mix.5- Put into one of those confectioners squeezable bags with a tip (sorry don't know what they are called) and make fun shapes (see pictures). Alternatively can mix and "massage" for a while into a dough that can be rolled down and cut. We also put some sprinkles before putting in the oven.
6- Bake in 350 degrees preheated oven, 10-15 minutes depending on the tickles and shape of cookies.