2 eggs 2/3 cup canola oil 2 teaspoon vanilla 1 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon guar gum 1 cup millet flour 1 cup quinoa flour 1 cup G/F all purpose flour Combine eggs, oil, vanilla and sugar; mix well. Add salt, baking powder and guar gum; mix. In separate bowl, sift together flours. Add flour to bowl a little bit at a time; mix until well blended. Use spatula to form a dough ball in bowl. Cover with plastic wrap and chill in fridge at least one hour. Prepare cookie sheets by greasing pans with shortening, then adding a good dusting of gluten-free flour. Preheat oven to 365 degrees. Use about 1/3 of dough to form a ball and then flatten. Place a sheet of waxed paper on surface and sprinkle well with gluten-free flour. Dust rolling pin with gluten-free flour. Roll dough until 1/4 inch thick. Cut with simple cookie cutters (cookies will crumble easily). Carefully remove extra dough around cut out cookies and use a spatula to carefully pick up cookies and move to cookie sheet. Bake for 8 minutes. When re-using a cookie sheet, completely scrape clean of cookie crumbs, then use another coating of shortening and flour to dust. When baked, cookies crumble easily. Remember you can “glue” pieced together with a little bit of frosting. Cool cookies before frosting, since the surface is very delicate. Remember, PATIENCE it the key! GF/CF Frosting for Decorating 1/3 cup sugar 1/8 teaspoon salt 2 cups powdered sugar 1/4 teaspoon vanilla 2 tablespoons soy, rice or nut milk Combine all ingredients and mix until light and fluffy. Divide frosting into separate small containers and stir in food coloring. Frosting will be a very soft consistency so will spread easily. Remember cookies are very delicate when frosting. More PATIENCE, and have fun adding your own colored sugar sprinkles. After frosting is well set, store cookies in air-tight container in a cool place.
