Over the years I have been able to tweak many recipes so that B and L can enjoy the same kinds of foods that the rest of us eat. That said, gluten and egg-free sugar cookies have been a problem no matter what I tried. I would roll out the dough and it would look great but the cookies always seemed to "melt" and never hold their shape. But thanks to a good family friend I tried a different gluten-free flour, Cup4Cup! Cup4Cup gluten-free flour can be used just like regular wheat flour in any recipe and the best part is that you do not have to "tweak" the recipe. While this sounded too good to be true I bought one bag and started baking. What can I say, I am forever an optimist!
I turned to Ina Garten's shortbread cookie recipe since I always get perfectly shaped cookies when I bake them with regular flour. (The only differences that I made was that I used Cup4Cup and did not dip the cookies in melted chocolate.) The Cup4Cup blended in the dough just like regular flour. I was a little nervous after the dough had chilled since it was crumbled very easily at first but after the dough warmed up it was not a problem to work with.
I am happy to report that I was nervous for no reason at all! The cookies baked up wonderfully and held their crisp edges. As for taste, I would say that you would be hard pressed to tell that they were gluten and egg free cookies. I can not tell you how excited I am by the baking success!!!