Gluten-Free Sugar Cookies - #2

1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder

Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).