Gluten-Free Sugar Cookies

Whisk together the flour, baking powder, salt, xanthan gum, and cornstarch. Set aside.

Cream the butter and sugar until light and fluffy. Add the egg and vanilla one by one, mixing thoroughly after each. Slowly incorporate the flour mixture until a dough forms. Turn the dough onto a lightly floured counter and pat it into a round. It will be sticky. Wrap in parchment paper, then plastic wrap, and chill for at least 45 minutes or up to several days.

Preheat the oven to 350℉ and line baking sheets with parchment paper or grease thoroughly.

Remove the dough from the refrigerator and allow it to sit for fifteen minutes. Dust the counter with teff flour and roll out the dough to ¼” thick. Cut into shapes and bake for 10-12 minutes depending on the size of your cookies. Allow cookies to cool and set on the baking sheets before transferring them to a rack to further cool.

Decorate with icing or frosting of your choice.

Lay the berries on a plate and gently press with a paper towel to remove excess moisture. You can mash them a little. (If you are using strawberries, chop them into small pieces first and mash them a lot.)

In a stand mixer or with an electric hand mixer, whip the egg whites until they are shiny and soft peaks form. On medium-low speed, stir in the sugar gradually until the mixture is thick but easily spreadable. Add lemon juice, salt, and berries. You can add more berries to get your desired color and more sugar as needed to get your desired consistency.