1. 1 cup tapioca flour
2. 1 cup sweet white sorghum flour
3. 1/2 cup white rice flour
4. 2 tsp. xanthan gum
5. 1 1/2 cup of sugar
6. 3 oz. extra firm tofu
7. 1 stick of dairy free margarine
8. 1 1/2 tsp. gluten free vanilla
9. 1 eggs worth of Ener-G egg replacer, prepared
1. Mix flours and xanthan gum together in a bowl and set aside
2. Cream together margarine, tofu and sugar
3. Add egg replacer and vanilla and mix thoroughly
4. Add dry flours to sugar mixture and mix on low speed until thoroughly mixed
5. Dough is VERY sticky. Flour hands and all surfaces with arrowroot starch. Either roll dough between 2 sheets of wax paper sprinkled with arrowroot starch or use hands dusted with arrowroot starch to press dough into flat circle. Cut with cookie cutter. Place cut dough on pan lined with parchment paper.
6. Bake in oven on 400 degrees until cookies are lightly browned. Ice and decorate when cooled.
7. Decorate as you like.
Store in airtight container or freeze.
The cookies were a little bland, but the kids loved them. They really held their shaped beautifully. They weren't gourmet, but they did what I needed them to do and they held their shape better than anything I've done so far. My cookie cutter was quite large and I got about 14 cookies out of this batch.