These cookies are really good, in fact people have told me that they are better than the "real thing". The dough is very easy to work with and not crumbly! .
1 cup rice flour
1/2 cup tapioca starch
1 cup arrowroot flour
1 tsp. baking powder
2 1/2 tsp. xanthan gum
1 tsp. salt
1 cup sugar
1 cup palm shortening
1 tsp. lemon, orange, or almond extract, or 1 1/2 tsp. vanilla extract
1/4 tsp. nutmeg, if desired
Preheat oven to 350 degrees.
Whisk first 6 ingredients together.
Beat sugar and palm shortening together until light and fluffy. Beat in egg until combined. Add lemon extract and mix well. Add dry ingredients and mix until large clumps form and dough comes away from the sides of the bowl.
Place half the dough onto a heavily floured surface (I used potato flour). Knead once or twice, then place wax paper over the dough. Roll to 1/4" thickness and cut into desired shapes. Places shapes onto cookie sheet that has been coated with cooking spray. Decorate with colored sugar (or frost after cookies have been baked and cooled).
Bake 10-12 minutes until edges are very lightly golden and bottoms are very lightly browned. Cool on wire rack. Repeat with remaining dough.