Gluten-Free Sugar Cookies

Gluten Free Sugar Cookies

1 1/2 cups white rice flour
2 teaspoons meringue powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
4 ounces cream cheese
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Frosting
6 tablespoons unsalted butter, softened
1/4 cup cream cheese, softened
1/2 cup confectioners' sugar
2 ounces semisweet chocolate, melted

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

To make the cookies, in a medium mixing bowl, stir together white rice flour, meringue powder, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and granulated sugar until creamy - about 1-2 minutes. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Chill dough for 30-45 minutes in the refrigerator, or until firm.

Sprinkle additional rice flour on a work surface, and roll out in batches, to a 1/4-inch thickness. Cut out heart shapes and place on cookie sheets. Bake 8-10 minutes or until light golden and set. Cool 2 minutes before transferring to wire racks to cool completely.

To make the frosting, in a medium mixing bowl, using mixer on medium speed, beat together butter and cream cheese until creamy - about 1 minute. Beat in confectioners' sugar until combined. Beat in melted chocolate until combined. Spread frosting on cookies.

Makes 3 dozen cookies