Ingredients
Method
Steps
- Cream softened butter with granulated sugar until light and fluffy.
- Add the egg, vanilla extract, almond extract, and salt; mix in baking powder.
- Incorporate the gluten‑free flour and finally fold in sour cream until a smooth dough forms.
- Chill for 1 hour, then roll out on a lightly floured surface, cut shapes, and bake at 350°F for 9‑11 minutes.
- Let cool, then frost with a blend of butter, sour cream, powdered sugar, almond extract, and a splash of milk.