Leo’s Classic Sugar Cookies from Blackbird Bakery Gluten-Free by Karen Morgan

Ingredients

• ¼ cup sorghum flour
• ¾ cup glutinous rice flour
• ¼ cup tapioca flour, plus more for dusting
• ¼ cup cornstarch
• 1 cup sugar
• 2 teaspoons unflavored gelatin
• 2 teaspoons guar gum
• ¼ teaspoon kosher salt
• 3 tablespoons vegetable shortening, preferably nonhydrogenated
• 4 tablespoons unsalted butter at room temperature
• 2 large egg whites
• 1½ teaspoons pure almond extract
• ½ teaspoon pure vanilla extract
• Royal Icing