Gluten Free Sour Cream Cookies

Preheat oven to 425F and lightly grease a baking sheet.

Sift together rice flours, potato starch, tapioca starch, salt, baking powder, baking soda, and xanthun gum. Set aside.

In a mixing bowl, cream together butter flavored shortening, egg, sugar, sour cream and powdered sugar. Beat on moderate to high speed for about 1 minute.

Slowly mix in the dry ingredients. Scrape the sides of the bowl periodically to ensure dry ingredients are blended well. Beat on medium for 1-2 minutes until dough is fluffy. Cover with clear wrap and chill in the refrigerator for at least 20 minutes.

Once dough is chilled, sprinkle a bit of sweet rice flour on a flat surface then dust finger tips and rolling pin. Separate dough in half and roll each piece of dough out to 1/4 inch thickness. Cut out cookies (using your desired cookie cutter) and place on greased baking sheet. Bake at 425F for 8-9 minutes. The bottoms should be a light golden brown. Don’t overbake as they will become hard.

Remove cookies to a rack to cool and repeat process with the other half of the dough.

While cookies are cooling, cream together all ingredients for the frosting. Beat on high for roughly 2 minutes or until light and fluffy. Color with desired food coloring and spread onto cooled cookies.