Gluten-Free Sugar Cookies

1 cup gluten-free oat flour
1 cup sweet rice flour
1/2 cup white rice flour
1/2 cup almond flour
2 tsp baking powder
1/2 tbsp xanthan gum
1/2 tsp salt
1 cup margarine (at room temp)
1 cup cane sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 eggs worth of egg replacer

Note: this recipe requires the dough to be refrigerated prior to baking.

In a medium bowl, whisk or sift together the flours, corn starch, baking powder, xanthan gum, and salt. In a large bowl, cream together the margarine and sugar until fluffy and lighter in color. Beat in the extracts and slowly incorporate the egg replacer. Add the dry mix to the wet in batches, beating (and mixing with a fork as you incorporate more of the dry mix) until thoroughly combined.

Line a large plate with waxed paper and shape the dough into a disk, then cover with plastic wrap and refrigerate for at least 2-3 hours (ideally overnight). Roll out the dough to desired thickness and use cookie cutters to cut out cookies. Bake on a parchment-lined baking sheet at 375 for 10-12 minutes; the longer you bake, the crisper the cookie.

Vanilla Glaze:

2 1/2 cups powdered sugar
2 tbsp & 2 tsp margarine (at room temp)
3/4 tsp vanilla extract
1/4 cup non-dairy milk
food coloring (optional)

Cream together the margarine and 1/2 cup of the powdered sugar, gradually adding the vanilla and the remainder of the milk and powdered sugar. Spoon onto cookies and spread out, then let dry at room temperature or in the refrigerator.