Gluten Free Sugar Cookie Cutouts
2/3 cup butter, softened
3/4 granulated sugar
1 tsp. gluten free baking powder
1/4 tsp. salt
1 Tbsp. milk
1/2 tsp. gluten free vanilla extract
1/2 tsp. gluten free almond extract (can substitute vanilla instead of almond, if needed)
1/2 tsp. xanthum gum
2 cups all-purpose Gluten Free flour (I used Glutino - Gluten Free Pantry All-Purpose Flour)
Potato Starch, for use in rolling dough
In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder and salt. Beat until combined. Beat in egg, milk and vanilla/almond until combined. In separate bowl, mix the xanthum gum with the flour. Add flour mixture into batter - mixing as much as you can with the mixer. Once dough is mixed (will be sticky), form into a disk on wax paper, wrap and chill for at least an hour (can be overnight). This will make it easier to handle.
On a lightly "floured" surface - using potato starch - roll half the dough at a time until 1/8 to 1/4 inch thick. Cut into desired shapes.
Bake at 375 degrees on parchment paper covered cookie sheets for 8 to 11 minutes, until cookies are lightly browned. (The gluten free cookies take a little longer to cook than when I use regular flour.) Transfer to wire rack and cool. **You can freeze these cookies and frost later.
Powdered Sugar Icing (I usually half the recipe below)
1/3 cup butter, softened
3 cups confectioners sugar
1 tsp. vanilla
1 - 2 Tbsp. milk (until desired consistency)
gluten free food coloring, if desired
Mix all ingredients with a mixer. I generally keep adding milk until it's close to a glaze consistency.