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1
1.
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Set out the butter and bring to room temperature for about 30 minutes.
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2.
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In a mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking powder, and xanthan gum until they are one lovely flour.
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Set aside.
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3.
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Cream together the butter and sugar until it just comes together, about 30 seconds.
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4.
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Add the egg into the creamed mixture and mix well.
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Then, add in the vanilla.
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5.
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Stir the dry ingredients into the wet.
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6.
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Transfer to a plastic bag and place in freezer at least 45 minutes to an hour.
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7.
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Preheat oven to 350 degrees F.
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8.
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Transfer the dough to a well-floured surface and roll out to 1/4 1/8 inch thickness using a floured rolling pin.
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9.
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Cut out your shapes and carefully transfer them to a baking sheet lined with parchment paper and sprayed with cooking oil, placing them about 1-2 inches apart.
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I used the lid of my cooking spray as a cookie cutter.
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10 Bake 7-10 minutes turning the pans around at about half way through to ensure even baking.
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Bake until cookies are puffy and just barely starting to brown.
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If you over cook them theyll start to flatten and not be as soft.
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11.
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Allow to cool completely before icing.
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For the Frosting:
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1.
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Mix all of the frosting ingredients in a small/medium-sized bowl.
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30
Use a spoon to spread about 3/4 teaspoons of icing on each cookie.
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Decorate with sprinkles if desired, then allow 1 hour for icing to set.
