Preheat oven to 375 °
In a large bowl cream the shorting and sugar together with a mixer.
Beat in egg and the almond extract.
In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) salt and baking powder and stir to blend ingredients.
Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
Bake for 8-10 minutes. Please watch your oven because all ovens are different. Enjoy!
Store in an air-tight container.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
If you are having difficulty with your cookie press, the cookie dough may not be moist enough. All gluten-free flours are different and you may need to add an additional 1/4 cup of shorting to the dough. Just add the shorting into the dough and remix and try again with the cookie press.
I used a snowflake disk for my cookies, but you can use any shape.
Mama says, "Check all of your labels!"