Ingredients

• 1/3 cup butter, room temperature
• 1/2 cup sugar
• 1 egg
• 1/8 tsp salt
• 1/2 tsp flavoring (I use vanilla extract or sometimes almond extract)
• 1 1/2 tsp baking powder
• 1 1/2 cups of your favorite gluten-free flour
• 1/2 cup ground almonds

Directions

1. Preheat your oven to 375 degrees Fahrenheit.
2. Cream the butter and sugar together.
3. Add the egg and mix.
4. Add the flavoring and the dry ingredients and mix till combined.
5. Now you have two ways to roll out your dough. You can flour your rolling surface with gluten-free flour and roll out or you can put the dough between two pieces of wax or parchment paper and roll out. Put a little water under the bottom layer of paper to keep it in place as you roll. I like to use the parchment paper as I think it gives you a lighter cookie as no extra flour is being added, but either way works.
6. I rolled mine to about a 1/4 of an inch in thickness, and then cut out into desired shapes.
7. Line you baking tray with parchment paper. Lightly spray with cooking oil. Don't crowd the cookies.
8. Now is the time to add sugar, coloured sugar or sprinkles on the cookies if you want the decorations to bake into the cookies instead of icing later.
9. Bake for about 8 to 10 minutes in a 375 F oven. Be careful they don't burn.
10. Cool and decorate as you wish.

I use a standing mixer to make my dough. A hand mixer works just as good. You can mix by hand too it just takes more time. I also like thin cookies so I try to roll them out as flat as possible.

Simple Glaze Icing

Ingredients

• 1 cup icing sugar
• 1 teaspoon butter, optional
• enough water to make a thick, smooth paste
• food colouring
• decorations - sprinkles, candy

Directions

1. Melt butter
2. Stir about 1 cup of icing sugar (confectioners sugar) with one teaspoon of butter and enough water to make a smooth but thick paste.
3. Add food colouring and mix well.
4. You can make multiple colours, each in their own bowl and them dip the cookies in the glaze.
5. Time to decorate! Candies and sprinkles need to be added while the glaze icing is still wet.
6. If you want to pipe icing decorations then let the base glaze dry. Put the piping icing in a piping bag or small ziplock bag with the tip cut off and enjoy making patterns.
7. Let icing dry, and enjoy eating them! You can serve on a plate or in a tin. I keep mine in the fridge. They can be frozen but the icing won't look as pretty. If making ahead of time just freeze the undecorated cookies.