Basic Holiday Cookies, GF

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.

2. Using an electric mixer on medium, cream shortening, sugar and brown sugar. Add vanilla extract and egg replacer and blend.

3. In separate bowl, combine flour mix, baking soda and salt. Stir thoroughly.

4. Set mixer on low and add flour mixture to creamed batter in three batches, alternating with rice milk.

5. Drop by tbls onto cookie sheets, three inches apart. Bake 12 minutes in center of oven until lightly golden around edges. Let cool 10 minutes on cookie sheets before transferring to a wire rack.

To make Neapolitans:

1. Make one batch of dough. Divide and put into separate bowls. In one bowl add a few drops of red food coloring or other color you like. You can also add dried fruits to this one.

2. Make another half batch of dough. Replace 1/4 cup of the flour blend with cocoa powder.

3. Line small glass dish with parchment paper . Layer dough by pressing into the bottom of dish one at a time, getting each layer smooth. Use your hands to do this.

4. Let chill in fridge for a few hours. Remove from dish and cut into cookie size pieces. Lay on prepared cookie sheets and bake 10 minutes.