He says they're good....enjoy!

Part of what I love about cooking and baking is being able to taste my creations and make changes. I like being able to modify a recipe to my taste, and then have the finished dish come out just like I wanted. Every now and then I like to make stuff for M that R and I can't have, just because he's been such a good guy about the whole thing. So the other week I caved in and bought this ginormous cookie cutter set that I've been thinking about forever. One hundred and one cookie cutters, everything under the sun. Naturally I wanted to make cookies right away. If you're going to use cookie cutters, though, you have to roll out the dough, and gf/df/ef cookie dough is really delicate. Not great for rolling. I would have to use an unmodified recipe. The snag with this is that M would have to taste to dough, to make sure the ingredients came together correctly. I have a lot of faith in this guy, but he's considered the Sugar Cookie Expert in our house, so I think my faith is well grounded. He says this is an awesome cookie recipe. All I can add is that it makes a TON of cookies. When all was said and done, I had about 22 cookies at 3/8", and 70 or 80 rolled at 1/4". Like I said, a TON of cookies. I made it in two batches, since my Kitchen Aid bowl isn't big enough to handle the whole thing at once. Enjoy!

The Best Rolled Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

I haven't tried this recipe yet, but I have a tip for MAKING CUTOUT COOKIES EASILY: I put a sheet of baking parchment (now easily found in grocery stores) on my cookie sheet, then ROLL THE DOUGH OUT DIRECTLY ON THE PARCHMENT-LINED COOKIE SHEET. After making the 'cut-outs', appropriately spaced on the dough, I PEEL AWAY THE EXCESS DOUGH from around and between the 'cookies' and bake as directed. The parchment helps keep the bottoms of the cookies from getting too dark, eliminates any need for greasing the pan, allows you to remove the cookies from the sheet by simply sliding the parchment carefully off the side (which is especially helpful with extra large or delicate cookies), and CAN USUALLY BE REUSED IN BAKING THE REST OF THE COOKIES. I have also rolled dough out on the parchment without having it on the cookie sheet, done the cutting and trimming, and then slid the parchment onto the sheet for baking, which helps when you're short of cookie sheets -- the next batch is ready to pop into the oven as soon as the first comes out.

I added this note at the end that I had found on the allrecipes.com website, where I found the cookie recipe. I tried rolling the cookies out on parchment, and was pretty pleased with the results. I found it wasted too much time to cut them and pull away the extra dough. Instead I cut them and moved them to another piece of parchment to be baked. If you work with a little bit of dough at a time, and leave the rest in the fridge, the dough stays cold enough and won't stick to the parchment. I also used powdered sugar to roll them out instead of flour. I'm looking forward to tasting these when we're done with this diet!