1 cup butter (or butter substitute such as Earth Balance)
1 teaspoon vanilla extract
½ teaspoon almond extract (or additional vanilla)
1½ cups white rice flour
½ cup potato starch
¼ cup tapioca starch
½ teaspoon xanthan gum
½ teaspoon salt
In your mixer bowl, cream together the butter and sugar by beating on high for a couple of minutes.
Scrape down the sides of the bowl and add the egg and extracts. Beat again for a couple of minutes.
Combine the dry ingredients and add them to the mixer bowl. Turn the mixer on low to get the flour incorporated, then turn to medium for about 30 seconds to get it mixed. Remove the paddle and scrape the sides of the bowl.
Put the dough into the cookie press. Place desired shapes on an ungreased cookie sheet. The cookies don’t spread much so they can be pretty close together.
Add sprinkles to the tops of the dough if desired.
Bake the cookies in a 375 degree oven for 6 – 8 minutes. The edges will be lightly browned.
Cool on a wire rack, then add frosting if desired.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gluten-free-spritz-cookies/