Some ingredients provided by Messineo’s Gourmet Market
1/2 cup organic shortening
1 cup sugar
1 tsp real vanilla extract
2 cups gluten-free flour (I use Namaste)
1/2 tsp baking powder
pinch of salt
tapioca flour for rolling out
Preheat oven to 375 degrees F. Put shortening and sugar in a standing mixer bowl. Blend with paddle attachment until fluffy. Add the egg and vanilla extract. In another bowl whisk the flour, baking powder and salt until combined. Slowly add to mixer. When combined, roll out (using tapioca flour) to between 1/8″ inch and 1/4″, then cut with cookie cutters. Decorate using one of the methods below.
Glazed and sprinkled
2 cups confectioner’s sugar
2 TB plus 1 1/2 tsp water
Combine sugar with water and whisk in a bowl. Spread evenly on cooled cookies. Immediately sprinkle with sprinkles and colored sugars. Allow to dry.
Glazed and piped with royal icing
Make glaze as above. Glaze cooled cookies and allow to dry. Make royal icing (recipe below).
Ingredients -royal icing
3 egg whites
1 tsp vanilla
4 cups confectioner’s sugar
assorted food coloring
In a standing mixer, whip egg whites and vanilla until frothy. Slowly add sugar. When glossy, turn up to high and whip for 7 minutes. Separate into small bowls and add a few drops of food coloring to make different colors. Stir in food coloring. Place in piping bags with very small, plain tip and pipe outlines on cookies. Allow to dry.