Sugar Cookies

• 2/3 c butter
• 3/4 c sugar 1 t vanilla (I use Cooke's Powdered Vanilla)
• 1 egg
• 4 t milk
• 2 c sorghum/cornstarch mix (same as 1 1/3 cup sorghum flour plus 2/3 cup cornstarch)
• 1/2 c soy flour
• 1 1/2 t baking powder
• 1/4 t salt

1. Whisk flours, baking powder, salt and (powdered) vanilla together, set aside.
2. Thoroughly cream butter and sugar (add liquid vanilla, if using).
3. Add egg, beat till light and fluffy, stir in milk, blend in dry ingredients.
4. Chill about 1 hour.
5. Roll out between wax paper, cut desired shapes, bake 7 minutes at 375°.
6. Remove immediately from cookie sheet, cool on wire racks before frosting.

Amy suggests mixing seven cups sorghum flour with one pound of cornstarch and keeping it in the cupboard for ease of cooking.

Developed by Amy Perry
Contributed by Twin Valley Mills, LLC.