I baked these as part of Dr. Schar's Better Without video series.
BENEVOLENT KITCHEN GLUTEN-FREE HOLIDAY COOKIES
makes 24 small or 12 large or 6 extra large
1 stick of butter, soften
8 ounces cream cheese
1 teaspoon of baking powder
1 Tablespoon of oil
¾ cup sorghum flour
¾ cup tapioca flour
½ cup potato starch or flour
1 teaspoon vanilla
1/3 cup sugar
Cream butter and cream cheese, and oil then vanilla then sugar.
Sift in the baking powder, sorghum, tapioca, and potato.
For sliced cookies, roll into a log.
For cookie cutter cookies: Roll dough into out between plastic wrap, wax paper, or parchment paper to ½” (about as thick as the tip of most flat handled spatulas)
Chill dough for at least 30 minutes.
Preheat oven to 325 degrees.
Bake for 9-11 minutes, until lightly browned.