Cream 1 cup unsalted butter and 1 cup powdered sugar in a large bowl with an electric mixer. Mix in 1 egg, 1 teaspoon pure vanilla extract and 1 teaspoon salt and beat until mixed well.

Gradually add in 2 ¼ cups gluten-free flour blend (½ cup at a time) and mix after each addition. Put dough in the refrigerator for an hour or so, or until the dough firms up.

Sprinkle your work surface and rolling pin with powdered sugar. Roll the dough out to a ¼ inch thickness.

Using a candy cane shaped cookie cutter, cut shapes into the dough. Place cookie dough shapes on a parchment paper lined cookie sheet and place in the freezer for 10-15 minutes.

Then, bake cookies in the oven at 375°F for 8-10 minutes. The cookies should not brown completely, but the edges can be slightly browned (that's a good indication it's done). Cool on a wire rack.

In a bowl of an electric mixer fitted with the whisk attachment, combine the 4 cups powdered sugar, 2 tablespoons meringue powder, ½ teaspoon peppermint extract and 5 tablespoons water.

Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. To thin for outlining and flooding, add water a little at a time, mixing well after each addition. I use a 15-second rule as my guide: drizzle the icing with a spoon over the bowl and it should hold its shape for 15 seconds before melting back in. You'll use this same consistency throughout, including the green diagonal lines, since they go on while the white icing is still wet. If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.

Outline the cookie using white icing (15 second icing) in a pastry bag fitted with a number 3 tip and then make diagonal lines on the cookie to section off the candy cane stripes.

Flood with the same white icing (15 second icing) skipping every other section.