Ingredients

The following ingredients have 4 Servings
  • ½ cup butter (cold, but not frozen, cubed*)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 ¼ cups flour (or a gluten-free 1-to-1 baking blend)
  • ½ tsp. salt
  • 2 egg whites
  • 2 Tbsp. butter (melted*)
  • 3 cups powdered sugar (sifted)
  • ½ tsp. vanilla extract
  • 1-2 Tbsp. milk (if needed)
  • food coloring
  • 1 egg white
  • 2 cups powdered sugar (sifted)
  • ½ tsp vanilla extract
  • 1 tbsp milk (optional)

Instruction

  • Preheat oven to 375 degrees.
  • In the bowl of an electric mixer combine cold butter and sugar. Mix on medium for 1-2 minutes, or until butter and sugar are just combined.
  • Add egg, vanilla and almond extract. Continue mixing for 1-2 more minutes.
  • In a separate bowl combine white rice flour tapioca starch, xanthan gum and salt. Toss to combine.
  • Slowly add dry ingredients to the butter sugar mixture. Continue mixing on medium until dough starts to form a ball.
  • Place dough out on a lightly powdered sugar-coated surface. Roll dough out to ¼ - ⅓ inch thickness.
  • Using cookie cutters, cut dough into desired shapes and place on a parchment paper lined baking sheet.
  • Bake cookies for 9-11 minutes or until edges just begin to brown.
  • Let cookies cool completely before frosting.