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Rolled Sugar Cookies with Fruit Filling




Source of Recipe


Jennifer Rochester
2 eggs
1 cup sugar
1 teaspoon vanilla (or other flavoring)
3 cups sweet rice flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter

Beat the eggs at high speed. Add sugar and vanilla
and beat well. In a separate bowl, combine the three
dry ingredients. Cut the butter into the rice flour
mixture with a pastry cutter or two table knives until
mixture is crumbly. Add egg mixture. Mix until dough
holds together. Cover and chill for 20 minutes.

Divide dough into fourths. Roll out on lightly sweet-
rice-floured surface to 1/4 inch thickness. Cut with
cookie cutters.

Place 2" apart on greased cookie sheet. Make a
depression in the center and fill with fruit filling
and bake at 400 for 8-10 minutes, or until golden
brown. Cool on racks.

Notes and Cautions: Sometimes the dough is a little
dry when you start to roll it. If it seems too crumbly,
add a little milk or cream, but just a little.


Fruit Filling:
3/4 cup raspberry jam
1/4 cup grape jelly
4 Tbs milk

Blend all ingredients


Glaze:
1/2 cup confectioners sugar
2 Tbs milk
1 tsp lemon juice

Sift sugar and mix with milk and juice. Spread on
cookies after baking.