Ingredients

Dough

• 1 cup of potato starch
• 2 cups of cornstarch
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 Tablespoon sweet rice flour
• 1 teaspoon guar gum
• ½ teaspoon xanthan gum
• 2/3 cup of sugar
• 2/3 cup of butter
• 2 eggs
• ¼ cup of sour cream
• 1 teaspoon vanilla

Frosting

• ¼ cup of cream cheese
• 2 Tablespoons soft butter
• 2 cups of powdered sugar
• 1 teaspoon vanilla or almond flavoring (I prefer almond)
• 1 Tablespoon Grand Marnier or orange blossom water
• Coloring as preferred

Instructions

1. Begin by making the dough; in a medium-sized bowl, combine dry ingredients.
2. In large bowl, cream butter, egg, sour cream and vanilla.
3. Stir in dry ingredients roughly 1/3 at a time until completely incorporated.
4. Once all the ingredients are mixed, wrap dough in wax paper and chill for at least 2 hours.
5. Preheat over to 350°F.
6. Sprinkle sweet rice flour on a work surface. Roll dough out, approximately ¼ inch thick, and cut cookies out. (You can use the top of a glass for round cookies or cookie-cutters. Intricate shapes do not work very well.)
7. Spray pan with non-stick spray and arrange cookies. Bake for 10 minutes.
8. Allow cookies to cool on rack. While cooling, make the frosting by mixing all the ingredients except the coloring. Frosting should be white or off-white in color, and you can separate it out into various small bowls, adding different food coloring to each, to get as many colors as you’d like.
9. Once cookies have cooled, decorate with frosting and sprinkles. Enjoy!

Pro-tip: Allow the frosted cookies to sit out for an hour or two until the frosting hardens. This will ensure that any special designs don’t smear when the cookies are stacked on top of each other in storage.