Learning about all the food allergies that I had really slowed me in my tracks for a short time.  I mean dairy free as in no milk.  These do contain egg and butter.  Thank goodness that we have cooked gluten free off and one for three years for health reasons so we are pretty familiar with baking with various flours.

These cookies are very good.  Just in the time for Christmas you too can enjoy sugar cookies allergen free.

Ingredients:

2 cups Sorghum flour

½ cup potato starch (or arrowroot starch)

2 tsp. xanthan gum

1 cup sugar

6 T soft butter

1 egg

1 tsp. gluten free baking powder

4 T juice (we used white grape juice)

1 T vanilla

Directions:

Combine all the ingredients together.  You do not need to refrigerate since these are drop cookies.  Bake at 350 degrees F. for 11 minutes.

Let cool and frost with the gluten free frosting.

Sugar Cookie Frosting

Ingredients:

2 T. soft butter

1 T. vanilla

3 T. coconut milk

2 cups gluten free powdered sugar

Directions

Cream the butter and vanilla then add powdered sugar slowly mix in the milk and frost cookies.  Sprinkle with Wilton’s candies, if desired.