1/2tspxanthan gum( if your blend doesn't already contain it)
1tspvanilla or almond extract(optional)
To Make Cookies
In a medium bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca flour, cornstarch and xanthan gum. Set aside.
Cream butter and powdered sugar in a large bowl with an electric mixer.
Mix in egg, vanilla, almond extract and salt and beat until mixed well.
Gradually add in flour (1/2 cup at a time) and mix after each addition. Be sure not to over mix. I use the electric mixer for the first 2 cups of flour and then hand mix the last 1/2 cup.
Put dough in the refrigerator for about 20 minutes, or until the dough firms up slightly and is easier to roll out. You can also put it in the freezer but I would only do that for 10 minutes otherwise it’s very difficult to roll out. Sprinkle your work surface and rolling pin with powdered sugar.
Roll the dough out to a 1/4 inch thickness. Cut with cookie cutters. Place on a greased cookie sheet and put back in the freezer for 10-15 minutes.
Then, bake in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cookie all the way through. The cookie should not brown, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.
To Make Royal Icing
In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder and water.
Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good icing consistency (I use a 15 second rule) This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 15 seconds. If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.
To Decorate Cookies
To decorate the cookie, I used a sweater cookie cutter.
Outline the cookie using thick icing (10-second icing) in a pastry bag fitted with a number 2 or number 3 tip.
Flood the cookies with icing (10-second icing) and allow to dry completely.
Once the base is dry, decorate the ugly sweaters with stiffer icing (13-second icing) with your color of choice. Allow to dry completely.
**You can use 2 1/2 cups of all purpose flour instead of the gluten-free flour blend.