1/4 c. Spectrum organic shortening (or butter)
1/4 c. coconut oil (or butter)
3/4 c. sugar
1/2 tsp. vanilla or almond extract
1 Tb. milk (I used almond milk)
1 c. rice flour
1/2 c. potato flour (not potato starch)
1/2 tsp. baking powder
1/4 tsp. xanthan gum
Using your mixer, cream together the shortening, coconut oil, and sugar. Add the egg, extract, and milk. Mix well. In a small bowl combine the dry ingredients, then add them to the ingredients in the mixing bowl. Mix together well. Use a spatula to scrape all the dough out of the bowl onto plastic wrap. Cover and chill for one hour.
Preheat oven to 350°.
Divide the dough in half and place on a pastry mat or silicone baking mat. Cover it with a piece of plastic wrap and roll to about 1/8 inch thickness. Use cookie cutters to cut out dough shapes. Use a spatula to transfer the dough to an ungreased cookie sheet. Decorate with sprinkles if desired. Bake at 350° for 5 – 8 minutes (depending on thickness). Keep a close eye on them because the edges will brown quickly. Makes about 30 two inch cookies.
Recipe from www.glutenfreehomemaker.com