So yes, that’s a cow, a cactus and a candy cane. Apparently I’ve lost my Christmas cookie cutters, except the candy cane! I later went with round shapes instead because that’s easier! Yes, I cheated. These cookies did spread quite a bit so be aware of that if you are going to do shapes. They were soft and delicious no matter what they looked like! Decorate them however you want! Be sure to check all ingredients to be sure they are gluten-free and dairy-free!
1 cup tapioca flour
1/2 cup almond meal four
1/4 tsp xantham gum
1 tbs vanilla
1/4 cup vegetable shortening
1/4 cup veggie oil
3/4 cup sugar
1 egg at room temperature
Mix all dry ingredients together in one bowl. In a separate bowl, combine the shortening, veggie oil and sugar. Stir until well blended. Combine the two bowls and add the egg and vanilla. Make sure everything is well blended then chill for at least one hour.
Now, this is some sticky dough! Use parchment paper and plenty of flour when rolling it out (I used gluten-free oat flour since it tends to be cheaper than other GF flours). Heat the oven to 350 and do whatever it is you are going to do with your cookies. Bake them for 7 or 8 minutes, and remember these will spread out so leave plenty of room between the cookies! I also baked these on parchment paper to save the cleanup.
If you choose to ice these, make sure they are completely cool before you do. They remain decently soft until they cool completely. This is a small recipe so it won’t make too many cookies so for a family gathering I doubled it.