1 week ago
Thursday, February 5, 2009
2 Cups Brown Rice Flour (We used Bob's Red Mill - Brown Rice Flour) you may also substitute which any flour you would like.
1 tsp. Baking Powder
1/2 tsp. salt
1 Cup Sugar Free Sweetener (we used splenda)
1 Cup Butter or Margarine
1/2 Cup Fat Free Sour Cream
2 Large Eggs
1 tsp. Pure Madagascar Vanilla Paste
Red Food Coloring (optional)
Fat Free whipped topping
1 tsp Pure Madagascar Vanilla Extract
Pre- Heat oven to 375 degrees, greased your cook sheet
Sift brown rice flour, baking powder, salt, splenda in to a large bowl and set aside.
In a medium sized bowl beat at medium butter, vanilla paste and sour cream add eggs one at a time mix until creamy. Add dry ingredients mix on low for 2 minutes. Roll dough in plastic wrap and refrigerate for 4 hours. Take dough roll it out and cut cookies with desired cookie cutters then place on cookie sheet 2 inches apart.
bake at 375 degrees for 7 minutes flip cookies and return them to the oven for 7 more minutes or until golden brown.
Let cookies Cool for 10 Minutes
In a small bowl stir in 1 tsp. Madagascar Extract to the whipped topping and decorate your cookies with whipped topping.
Should you have any questions please comment and I will respond as soon as possible.
Vist our website at www.arizonavanilla.com