Gluten Free Christmas Cookies

1. Preheat oven to 350F and line a baking sheet with Western Family parchment paper.
2.  In the bowl of a stand mixer fitted with a paddle attachment, beat unsalted butter and granulated sugar on medium speed until smooth, about 1 minute.
3. Add large egg and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the dry ingredients. Add dry ingredients to mixer bowl and combine the ingredients on low speed until no more dry spots remain, about 1 minute.
5. Between two pieces of parchment paper, roll out dough until it is ¼-inch in thickness. Using cookie cutters of choice, stamp out the cookies.
6. Transfer cutouts to the lined baked sheet. Transfer cookie cutouts to freeze for 15 minutes.
7. Once the cutouts are chilled, bake for 10 – 12 minutes, until edges are lightly golden brown.
8. Remove from oven and allow cookies to cool completely before decorating.

Royal Icing

1. In a stand mixer fitted with a whisk attachment, whisk egg whites on high speed until frothy. Add icing sugar and vanilla extract. Mix on medium speed until smooth.
2. Divide icing among small bowls and dye with food coloring. Keep any icing that isn’t being immediately used covered with plastic wrap. Transfer to piping bags and decorate cookies.