-
1
To make the cookies, whisk together the flour mix, xanthan gum, baking soda, and salt.
-
2
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fully combined, about 2 minutes.
-
3
Add the vanilla and egg replacer and mix for about 20 seconds, or until combined.
-
4
Add the flour mixture to the bowl in three batches, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary.
-
5
Divide the dough into two balls.
-
6
Form into disks, wrap in waxed paper or plastic wrap, and refrigerate for 2 hours.
-
7
Do not refrigerate overnight.
-
8
Preheat the oven to 350F.
-
9
Line two baking sheets with parchment paper.
-
10
Sprinkle an ample amount of flour mix on your work surface and rolling pin.
-
11
Remove one disk of dough from the fridge.
-
12
Pat a little of the flour mix onto both sides of the dough.
-
13
Flatten the disk with the palm of your hand.
-
14
Roll out the dough to 1/4 inch thick.
-
15
(It may be a little stiff at first but will soften up fast.
-
16
Pinch the edges together with your fingers the first go-around, if necessary.)
-
17
Sprinkle more flour mix as needed to prevent the dough from sticking as you roll it out.
-
18
Using 3-inch cookie cutters, cut out the dough into desired shapes.
-
19
Transfer the cookies to the baking sheet.
-
20
Gather the remaining scraps and repeat.
-
21
Bake in the center of the oven for 10 minutes, or until just slightly golden.
-
22
Let cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
-
23
To make the icing, combine the confectioners sugar and rice milk and beat with an electric mixer until smooth.
-
24
Spread icing on one cooled cookie at a time.
-
25
Quickly sprinkle it with decorating sugar before icing the next cookie.
-
26
Repeat with each cookie until finished.
-
27
Store covered.
-
28
These cookies will keep well in the fridge for days, and they also freeze very well.
-
29
Please do not chill these cookie doughs overnight, as they will become dry and brittle.
-
30
Because the dough has no gluten or eggs, it will become too stiff sitting in the fridge that long and will be impossible to work with correctly.
-
31
So if a recipe calls for chilling 2 hours before rolling it out, please stick to 2 hours, not 24.
