Things You'll Need:
- 1 1/2 cup white rice flour
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1 1/2 tsp. xanthan gum
- 1/2 cup butter, chilled
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1/2 tsp. + 2 tsp. Nielsen-Massey gluten free vanilla extract
- 1/4 tsp. salt, divided
- 1 1/2 lbs. confectioners' sugar
- 1/3 cup shortening
- 1/3 cup boiling water
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Step 1
Preheat the oven to 350 degrees.
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Step 2
Combine rice flour, cream of tartar, baking soda, xanthan gum and 1/8 tsp. salt in a bowl, and mix well. Cut in the butter until the mixtures looks like small crumbs.
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Step 3
In a separate bowl, combine the sugar, egg, and 1/2 tsp. gluten free vanilla. Add this mix into the dry ingredients and mix until the dough pulls away from the sides of the bowl. Shape the dough into a ball, flatten and chill for at least an hour.
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Step 4
Sprinkle a bit of confectioner's sugar on some parchment paper, and put the dough on top of it. Sprinkle the top with a little bit more confectioner's sugar, and then roll the dough out to a thickness of 1/4 inch. Cut out shapes as desired. Bake at 350 for 12 to 14 minutes, or until the edges turn golden. Cool on a rack and when cooled, add frosting.
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Step 5
Make the frosting by whipping together the confectioner's sugar, shortening, 1/8 tsp. salt and 2 tsp. gluten free vanilla. Add boiling water, a little bit at a time, and beat the icing until smooth. Frost the cooled cookies, and serve.
