I made these, and they are good enough you can crumble them while still warm and use it as a "pie bottom" for cheesecake. This worked very well with cheesecake muffins as well as NY style cheesecake.
I didn't make the icing, but I did add sprinkles!
Sugar Cookies (tastes like the iced cookies the store)
1 cup white rice flour 1/4 cup soy flour
1/2 cup corn starch 1/2 tsp. salt
2 tsp GF vanilla 1 tsp GF baking powder
1/2 cup softened butter 1/2 cup + 1 tbsp. sugar
Preheat oven to 375. Combine the flours & powder - set aside
Cream butter, sugar, egg & vanilla Add everything to the creamed mixture
Roll into balls (like peanut butter cookies) and place on ungreased cookie sheet. Flatten. Bake 6-10 min. This makes about 3 doz cookies.
Butter Cream frosting:
4 cups powdered sugar 1/4 cup softened butter
1/4 cup solid vegetable shortening 1/4 cup milk
1 tsp vanilla extract food coloring is optional
This make a huge batch of frosting. You will only use about 1/2 batch for this cookie recipe. But frosting keeps well in the fridge (about 1 month).