Marlene Mork

1 cup shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
3 cups rice flour blend
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

1. Cream shortening and sugar. Add eggs and vanilla.  Mix well. 
2. Mix together dry ingredients and add to creamed mixture with sour cream; mix until smooth. Cover bowl and chill bowl at least 1 hour.  
3. On rice floured surface, roll out to 1/4 inch thickness. Cut into desired shapes.  
4. Place on ungreased cookie sheets. Bake at 350 F for 8 to 10 minutes. Do not over bake. 
5. Remove cookies to wire rack or paper towels to cool. Frost with Butter Cream Frosting; color frosting if desired.