Cara's Sugar Cookies

INGREDIENTS
Makes 30 - 2 inch cookies
1 box Cara’s Sugar Cookie Mix
3 TBL milk, rice milk, or coconut milk**
1 cup granulated sugar
¾ cup shortening or margarine
2 egg whites**
2 tsp gluten free vanilla
Optional: Add an additional ½ tsp almond extract with the vanilla
Tapioca flour to roll cookies out.
**Optional: 1/3 cup milk, rice milk, or coconut milk, 3 egg whites and 1 tsp baking soda for a more cake like cookie.

INSTRUCTIONS
Whip eggs until frothy. Add sugar, shortening, liquid, vanilla and cream about 1-2 minutes.
Add the rest of the ingredients and cream together until well blended.
To Roll out dough for cut outs refrigerate dough for at least 2 hours.
Remove from the refrigerator and cut dough into 4 pieces. Roll out onto tapioca floured board making sure both sides of dough are covered in tapioca flour. Roll ¼" thick. Cut into any shape and place on cookie sheet.

To make refrigerator cookies:
Place dough onto a 12-15 inch piece of parchment paper and shape into a roll. Roll the cookie dough up into the remaining parchment paper and refrigerate for 2 hours. Slice into 1/3" slices and place on a cookie sheet. Sprinkle the tops with just a pinch of sugar and bake.
Preheat oven to 375°F. Bake 8-10 minutes. Remove from oven and let cool for 3-5 minutes.

Frosting:
Place one cube very soft butter in a large mixing bowl and whip. Add 3 cups of powdered sugar and blend. Pour enough whipping cream or coconut milk into the mixture to make a light and fluffy frosting, about ¼ cup. Add 1 tsp vanilla. Optional: Add ½ tsp almond extract or ½ tsp orange extract, or ½ tsp lemon extract. For a chocolate frosting, use 1/3 cup chocolate unsweetened cocoa powder.