Originally this recipe was a wheat recipe from Karen White, and I loved it so much that I just had to modify it for gluten free! And it works awesome! This recipe is one of my favourite because it's so easy to roll out and cut into shapes and tastes delicious!!
1/2 lb butter
1 1/4 c icing sugar
1 tsp vanilla
1 egg
2 3/4 c gf flour mix
1/2 tsp baking soda
1/2 tsp salt
Cream the butter and icing sugar together. Add slightly beaten egg and vanilla. Add gf flour (recipe is: 2 c corn starch, 2 c rice flour, 2 c potato starch, 1 c tapioca starch, 1 c corn flour, 2 tbs plus 2 tsp xanthum gum, mixed in a ziploc bag) add rest of dry ingredients. Roll out about an 1/8" thick and use cutters to cut into desired shapes. Bake at 350F till starting to turn golden brown, about 10 minutes. Ice when cool, store in air-tight container.
Tip: this recipe works wonderful as a crust for recipes like drumstick cake or six layers dessert, for a 9x13 pan you need about 1/2 a recipe.
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