gluten free icon sugar cookies

1 cup granulated sugar

10 tbsp butter, softened

1 tsp vanilla extract

1 egg

2 cups gluten free 1:1 flour

¼ tsp xanthan gum (omit if your flour includes xanthan gum)

½ tsp baking powder

pinch of salt

1. in the bowl of a stand mixer with the beater attachment, cream butter and sugar until light and fluffy.

2. mix vanilla and egg into butter and sugar mix.

3. in a separate bowl, mix all dry ingredients.

4. mix dry ingredients into wet ingredients, ⅓ at a time.

5. create image for center of dough.*

6. roll dough into 2 ½” thick log.

7. slice dough into ¼” thick slices.

8. freeze slices for about 10 minutes

9. bake at 350°F for 12-14 minutes, until dough is set and edges are slightly golden

*to make pumpkin design:

1. scoop ½-⅔ cup dough into separate bowl, and 2 tbsp dough into another bowl.

2. color dough in first bowl orange and second bowl brown. leave bowl with majority of dough uncolored.

3. roll orange dough into 1” thick log.

4. roll brown dough into thinner log of the same length, then pinch into triangle.

5. place brown dough on top of orange dough to create pumpkin shape.

6. place in freezer for about 10 minutes, until mostly firm to the touch.

7. wrap uncolored dough around pumpkin, and continue follwoing recipe from step 6 above.