If it is too high, replace the cream cheese with Cambrooke's. You can replace egg with egg replacer, but the cookie is more fragile.
CUT OUT SUGAR COOKIES
Makes about 40 two inch cookies, at 10 mg each390gm wheat starch (3 cups)
3/4tsp xanthan gum
1/2teaspoon table salt
1teaspoon baking powder
25gm Jell-o vanilla instant pudding
8tablespoons unsalted butter (1 stick), cut into 8 1/2 inch pieces, at room temperature
4tablespoons vegetable shortening, at room temperature
2teaspoons vanilla extract
30gm cream cheese (2 tablespoons), room temperature
25gm mixed egg
1. In a medium sized bowl, combine wheat starch, xanthan gum, baking powder, salt and pudding mix, set aside. 2. In the bowl of standing mixer fitted with paddle attachment, add the butter, cream cheese, and shortening. Mix until combined, about 30 seconds. Add the sugar, creaming until light and fluffy. Add the egg, water and vanilla extract. Add the dry ingredients and mix until the mixture forms a dough.
2. Divide the dough in half, placing each half in a gallon sized Ziploc bag. With the top unsealed, lightly roll the dough with a rolling pin to 1 inch thick. Refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 350 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Using cookie cutters, cut shapes from one piece of dough and bake on parchment-lined baking sheet in 350-degree oven until light golden brown, 10 to 12 minutes.
5. Remove from oven and transfer (on the parchment paper) to a rack for 5 minutes. Remove from parchment and allow to cool completely