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Steps
1
In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
2
Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
3
Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Drizzle on cookies. Sprinkle with additional granulated sugar, if desired. Let stand 30 minutes or until glaze is set. Store covered in airtight container at room temperature with waxed paper between layers.
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Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten-free. Products and ingredient sources can change.
These gluten-free Christmas cookies look great all dressed up, but they're just as good when cut into circles, left undecorated and enjoyed as an after-school snack.
Your cookies will turn out best when baked one sheet at a time on the middle oven rack. Allow the cookie sheet to cool completely in between batches so they don't spread too much.
Be sure the glaze is completely set before storing so the cookies don't stick together.
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