Christmas Sugar Cookies with Peppermint Frosting

Okay, once again I'm here needing to convert one of my recipes to be soy-free.  I made my sugar cookies right before I took my little one off of soy, and this recipe is definitely not soy-free!  So, I made a soy-free version today, and I also experimented a bit with the flours, and I like this version a lot more.  We topped it with our usual frosting, but added peppermint extract to it, to make it more like Christmas. :)

Sugar Cookies with Peppermint Frosting

1 cup palm oil shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup sweet rice flour (if you don't have sweet rice or oat flour, just sub brown rice flour)
1 cup gf oat flour
2/3 cup potato starch
1/3 cup tapioca starch
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup So Delicious Plain Coconut Yogurt (you could also try applesauce instead, but the yogurt was sooo good!)

Directions

1. Cream shortening and sugar. Add eggs and vanilla.  Mix well. 
2. Mix together dry ingredients and add to creamed mixture with yogurt; 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 to cool. Frost with peppermint frosting; color frosting if desired.   

Peppermint Buttercream Frosting

1/2 C Palm Oil Shortening or Soy-free margarine
1/4 C rice milk
1 1/2 tsp vanilla extract
1 tsp peppermint extract
1 16 oz package powdered sugar
food coloring

Directions
1. Combine shortening and extracts in bowl.  Beat until light and fluffy.
2. Add milk and powdered sugar.  Beat until mixture is smooth and creamy.

Note: if you want a chocolate peppermint frosting add about 1/4 C cocoa and a tiny bit more milk to the mixture above.

Yield: 2-3 dozen cookies