Gluten-free Christmas cookies

Start by beating the butter and sugar until a creamy mixture is obtained. It is important that the butter be at room temperature so that it mixes well.

Add the egg and vanilla and continue beating until combined.

In another bowl, mix the flours, xanthan gum, salt, cinnamon and nutmeg. I recommend sifting the flours to avoid lumps.

Gradually add the dry ingredients to the butter, sugar, egg and vanilla mixture. Beat it all together until you get a uniform dough.

Divide the dough in two and wrap in plastic wrap. Place in the refrigerator for at least one hour. This step is crucial to make the dough easier to handle.

Preheat the oven to 180 degrees and line a baking tray with parchment paper.

On a surface with a little rice flour, roll out the dough to a thickness of about 1/2 cm and cut with your favorite Christmas molds.

Place the cookies on the tray and bake for 12-15 minutes or until golden brown. Remember, every oven is different, so times may vary.

Let the cookies cool completely before decorating with powdered sugar.

The cookies can be stored in an airtight container for up to one week.