1 cup sugar
2 tablespoons orange juice
1 tablespoon gluten-free vanilla
2 1/2 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking powder
Red and green gel food colors
White coarse grain sugar, if desired
Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, orange juice and vanilla; continue beating until well mixed. Add flour blend and baking powder; beat at low speed until well mixed.
Divide dough into thirds; set aside one-third. Place remaining thirds into separate small bowls. Starting with small amount of gel food color, tint dough in bowls to desired shade of red and green dough, adding additional food color, if necessary.
Shape each dough into a ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto lightly floured surface in random pattern with dough touching. Roll out dough pieces to 1/4-inch thickness, forming marbled design. Cut with 2- or 3-inch cookie cutters.
Place 1 inch apart onto ungreased cookie sheets. Sprinkle with coarse grain sugar, if desired. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking