Gluten-Free Pumpkin Sugar Cookie Cut-Outs

Gluten-Free Pumpkin Sugar Cookie Cut-Outs
 

I adapted my favorite sugar-cookie recipe to create this twist on this yummy holiday treat:

mix:         1 cup sugar

                 3/4 cup shortening

add:         2 eggs

                 1 tsp. vanilla

                 1 tsp. orange food coloring

add:         1 cup brown rice flour

                 1 cup amaranth flour

                 ½ cup tapioca flour

                 1 ½ tsp. baking powder

                 ¾ tsp. salt
                 1/2 tsp. xanthan gum
                 1 tsp. pumpkin pie spice

Roll out dough on counter top without flour or grease to about 1/4 inch thick. If you have difficulty, then roll dough between two pieces of wax paper. Cut into shapes pumpkin shapes with cookie cutters. Bake at 375 ° F for 10-12 minutes on lightly greased cookie sheet. Remove from oven and let cool for 1 minute before removing to wire racks to cool. Remove carefully, as they are prone to break. Cover with Chocolate Fudge Icing and Fall-colored sprinkles.

Chocolate Fudge Icing

Melt in microwave: 1 stick butter

Add: 1 tsp. vanilla,

½ tsp. cocoa

2 cups confectioner’s sugar

2-5 Tbsp. milk (add one Tablespoon at a time and mix with wire whisk until it is smooth and silky in

appearance, slightly runny)