This smooth, slightly spiced dough is great for rolling out and cutting into fall leaves, pumpkins, cats, or any other Autumn themed shape you desire. Easy to handle, this makes a great hands-on craft to do with kids. Make sure you make the dough the night before, for best results. This recipe makes between one and three dozen depending on the size of the cookie cutter you use.

1 c butter flavored shortening (or you can use palm shortening)
1 c granulated sugar
1 large egg
1 tsp vanilla
2 3/4 c Better Batter Gluten Free Flour
2 tsp baking powder
pinch of salt (up to 1/8 tsp)
pinch of cinnamon (up to 1/8 tsp)
pinch of cloves (up to 1/8 tsp)
Sprinkles or colored sugar, as desired.

In a large bowl,cream butter flavored shortening or palm shortening and sugar. Add the egg vanilla and mix well, until smooth and creamy.

In a separate, small bowl, combine Better Batter flour, baking powder, salt, and spices.

Add the flour mix to the egg/shortening mix and stir until well combined. Cover and put in fridge for AT LEAST an hour – overnight is best.

Preheat oven to 400 degrees.

Remove dough from the fridge. On a lightly floured surface, roll dough until it is about ~1/8″ thick, cut out into shapes as desired, and then bake on parchment lined cookie sheets for 6-8 minutes. *If you wish to bake colored sprinkles or colored sugar onto the surface, brush the cookies with a bit of water and sprinkle them before baking.*

Allow to cool for at least 1 minute before removing to a rack to cool completely. *If you wish to decorate cookies after baking, you will probably want to use a little bit of icing or frosting to attach desired sprinkles or sugar.*

Store in an airtight container for up to a week.