This recipe comes to us from Ryan Blokzyl.
2/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
4 teaspoons milk
2 cups gluten free flour (see below *)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum
Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour.
Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).
* Be careful as the cookies are fragile when warm.
I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well.
Gluten-Free Flour Mix:
You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Mix the flour and store extra in an airtight container in the refrigerator for future use.