Gluten Free, Casien Free Christmas Sugar Cookies

UPDATE...IF YOU ARE GF THESE ARE AWESOME. UNFORTUNATELY WE FOUND THAT COLTON HAD A REACTION TO THEM B/C HE HAS A SENSITIVITY TO WHITE RICE FLOUR AND SWEET RICE FLOUR. I HAVE FRIENDS WHO HAD MADE THESE SINCE THE FIRST POSTING AND LOVED THEM AND HANDLED THEM WELL.

for the cookies:
1.5 cups white rice flour - Bobs Red Mill found everywhere
1.5 cups sweet rice flour (mochi)- Found this at Whole Foods in the oatmeal/cookie section. Sometimes found in Asian sections of stores. Ener G Brand (yellow box)
1.5 cups oat flour - Found this at Market Street, Arrowhead Mills Organic
5 teaspoons baking powder - Used Bobs Red Mill non aluminum Baking Powder
pinch salt
3 sticks butter (1.5 cups), room temperature
1.5 cups white sugar (Or Xylitol Sweetener found at Market Street or Whole Foods)
3 large eggs
1 tbs vanilla extract (or almond)

for the frosting:
5 cups confectioners sugar (grind Xylitol in a coffee grinder to make a powder like powdered sugar)
1/3 cup unsalted butter, melted
1 tbs vanilla extract
7-8 tbs milk, depending on consistency desired
food coloring/sprinkles (If you do this only use organic food colorings)

1. In a medium bowl, whisk together 1.5 cups white rice flour, 1.5 cups sweet rice flour (mochi), 1.5 cups oat flour, 5 teaspoons baking powder, and a pinch salt.

2. In a stand mixer, beat 3 sticks butter with 1.5 cups sugar on high, until pale and fluffy. Beat in eggs one at a time, waiting for each egg to be fully incorporated before adding in the next. Beat an extra minute or two after last egg, and add vanilla.

3. With the mixer on low, fold in flour mixture, and mix until fully incorporated (with gluten-free baking you don't really have to worry about over mixing). Remove from mixing bowl, and form into a large disc. Wrap with plastic wrap, and refridgerate until firm, about 2 hours (dough can be frozen or stored in this state).

4. When you ready to make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat. Roll out the dough onto a floured surface (I use sweet rice flour, since it's the finest) to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes, and place in cookie sheet. Cookies will spread very little, so they can be close - about 1" apart.

5. Bake cookies until just puffed and set, but before they have begun to brown around the edges, about 10 minutes depending on how hot your oven runs. This will ensure a soft, soft cookie! Let cool, then transfer to a wire cooling rack. Cool completely before icing.

6. To make the frosting: Place confectioners sugar in a medium bowl. Add melted butter, vanilla, and milk, and whisk until smooth, adding more milk to achieve desired consistency. Tint with food coloring, frost cookies, and adorn with sprinkles. Enjoy!