Courtesy of "Artisanal Gluten-Free Cooking" by Kelli Bronski & Peter Bronski. The Experiment,
|1 1/2 cups confectioners' sugar||1 tsp baking soda|
|1/2 pound (2 sticks) salted butter, softened||1 tsp cream of tartar|
|1 egg||1 1/2 cups confectioners' sugar (for frosting)|
|1 tsp gluten-free vanilla extract||2 1/2 tbsp salted butter, softened (for frosting)|
|1 tsp gluten-free almond extract||1 1/2 tbsp heavy cream (for frosting)|
|2 3/4 cups gluten-free flour||3/4 tsp gluten-free vanilla extract (for frosting)|
|1 tsp xanthan gum|
To make the cookies: Preheat the oven to 375°F.
Cream together the confectioners’ sugar and butter in a mixer until light and fluffy. Add the egg, vanilla, and almond extract.
Stir in the flour, xanthan gum, baking soda, and cream of tartar.
There are two options to shape the cookies: easy, and standard.
• Easy option: Scoop rounded teaspoons of dough and drop on ungreased cookie sheets 2 inches apart. Gently flatten the cookies slightly with the palm of your hand.
• Standard option: Refrigerate the dough for 3 hours (this chilling period allows the dough to “firm up,” making it easier to work with when rolling out and cutting various shapes). Carefully roll the dough out into a 1/4-inch-thick sheet between two pieces of plastic wrap. Use cookie cutters to cut out desired shapes. Carefully remove the cookies from the plastic wrap and place on ungreased cookie sheets.
Bake the cookies for 7 to 8 minutes, until the edges are lightly brown. Let the cookies rest for 5 minutes. Transfer to a wire rack to cool.
To make the frosting: Cream together all ingredients until smooth.
When the cookies are completely cooled, ice them with the frosting.
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