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Recipe Information

Ingredients

Directions

Combine the dry ingredients, mixing well. Cut in the margarine until the mixture resembles crumbs the size of small peas.

In a small bowl, whisk together the Egg Replacer-water mixture and the vanilla. Add this to the flour mixture and mix until the dough pulls away from the side. If the mixture is too dry, add additional water one tablespoon at a time until the dough is the right texture.

Place the dough in plastic wrap, form into a disk, and refrigerate for one hour.

Preheat oven to 350 °F.

Dust a cutting board with rice flour, put the dough disk down on it,and dust the dough with rice flour. Roll it out to a 1/4″ thickness and cut into desired shapes.

Bake on an ungreased cookie sheet (preferably airbake type) and bake for 12-18 minutes. Cool on the cookie sheet. (Cookies are less crumbly this way.)

Notes

Substitutions