1. Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg, vanilla, and, if desired, almond extract. Beat in salt and as much of the Gluten-Free Flour Mix as you can with the mixer. Stir in any remaining flour mix.

2. On a lightly floured surface, roll dough to 1/8 to 1/4 inch thick. Using 2- to 3-inch cookie cutters, cut dough into desired shapes. (Dip cutters into flour mix to prevent sticking.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar or colored sugar.

3. Bake 6 to 8 minutes or until edges are firm but not brown. (Adjust timing for smaller and larger cookies.) Cool on a wire rack.Tint Buttercream Frosting with food coloring; frost cookies. If desired, decorate with candies or colored sugar.

Gluten Free Flour Mix

1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Buttercream Frosting

1. In a large bowl beat 1 cup softened butter with a mixer on medium 1 minute or until creamy. Beat in 1 cup gluten-free powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. gluten-free vanilla, and dash salt. Beat on low until combined. Gradually beat in 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream, and if desired, 1 tsp. orange zest; beat on high 1 minute more.

Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.