Wheat-free sugar cookies.
It shouldn't have beel all <i>that</I> difficult. . . use a little extra of the flour mixture, even out the texture a little bit, and make sure to refrigerate for a looong time so that it's nice and firm for cookie-cutting. . .
Oh. My. God. What a mess. The dough didn't hold at all, and they all turned out like amorphous blobs and the edges all burnt - quickly.
Except my Kokopelli. I used up all the rest of the dough for that, and made a reeeeeally big, reeeeeally skinny Kokopelli. Of course, I couldn't get him off the pan in one piece, but I took a picture for posterity. I'll post it when I'm online at home. you can be amused by it.