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1
Preheat oven to 425F and lightly grease a baking sheet.
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2
Sift together rice flours, potato starch, tapioca starch, salt, baking powder, baking soda, and xanthun gum.
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3
Set aside.
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4
In a mixing bowl, cream together butter flavored shortening, egg, sugar, sour cream and powdered sugar.
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5
Beat on moderate to high speed for about 1 minute.
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6
Slowly mix in the dry ingredients.
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7
Scrape the sides of the bowl periodically to ensure dry ingredients are blended well.
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8
Beat on medium for 1-2 minutes until dough is fluffy.
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9
Cover with clear wrap and chill in the refrigerator for at least 20 minutes.
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10
Once dough is chilled, sprinkle a bit of sweet rice flour on a flat surface then dust finger tips and rolling pin.
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11
Separate dough in half and roll each piece of dough out to 1/4 inch thickness.
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12
Cut out cookies (using your desired cookie cutter) and place on greased baking sheet.
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13
Bake at 425F for 8-9 minutes.
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14
The bottoms should be a light golden brown.
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15
Dont overbake as they will become hard.
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16
Remove cookies to a rack to cool and repeat process with the other half of the dough.
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17
While cookies are cooling, cream together all ingredients for the frosting.
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18
Beat on high for roughly 2 minutes or until light and fluffy.
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19
Color with desired food coloring and spread onto cooled cookies.
