1 cup sugar
2 cups Gluten-Free Flour Blend (see below)
3/4 cup cornmeal
1 tablespoon freshly grated orange zest
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
Combine 1 cup sugar, butter and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except additional sugar; beat at low speed until mixture forms a dough.
Divide dough in half. Shape each half into 12x1 1/2x1 1/2-inch log. Wrap each in plastic food wrap. Refrigerate at least 1 hour or until firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Press cookies with fork dipped in sugar to make crisscross design. Bake 8-12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
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