In a medium bowl, whisk together gluten free flour blend and xanthan gum (if using). 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 blend (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 an hour or so, or until the dough firms up. You can also put it in the freezer but I would only do that for 20-30 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.