Sour Cream Sugar cookies

•  115 g, 1 C + 1 T GF flour (cookie jar blend I used but could try another)
• 112 g, 1/2 C + 1 T sugar
• 1/4 t salt
• 1/2 t baking powder
• 3 T butter
• 1 egg (double sized recipes suggests 1 egg plus 2 yolks in order to account for the fact that you can't use as much butter with gf recipes so egg yolk gives more of the fat)
• 1 T sour cream
• 1 T brandy (or white rum)
• 1/2 t vanilla
• 1/2 t almond extract
• flour for dusting (glutinous rice flour is esp good but more of the blend is also fine)
• icing, sprinkles, whatever you want on top

1. Combine flour, sugar, salt, and baking powder in a bowl, can use stand mixer or food processor. Add butter until mixture resembles damp cornmeal. Add eggs, sour cream, brandy, vanilla, almond extract and mix until dough clings to sides. Scrape down and mix 20 sec more. Dough will be soft. Chill overnight in fridge. 

2. Roll out with rolling pin on flour dusted cutting board. Cut with cookie cutters and bake on cookie sheets for 10 minutes at 350 degrees. May need to re-chill partway through if it's getting too warm and sticky. Can try putting in freezer for 10 minutes. Should be starting to brown at the edges. 

3. Cool and decorate as desired. 

Sugar cookie frosting

For about 2 dozen cookies

• 3/4 c powdered sugar
• 1/8 t vanilla
• 1/8 t almond extract
• 2 T heavy cream (or whatever is needed to get the desired consistency

Mix in a small bowl. Can be divided into different bowls if you want to use different food coloring.