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In a medium bowl, whisk together potato starch, almond flour, sorghum flour, rice flour, baking powder and salt; set aside.
In a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well blended. Add flour mixture and beat on low speed until combined. Divide dough in half and shape into 2 disks. Wrap in waxed paper and refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Working with 1 dough disk at a time, roll out on a floured surface 1/4 inch thick. Cut out cookies with floured 3-inch cookie cutters and place about 1 inch apart on the prepared baking sheets.
Bake until cookies are just golden around the edges, 12 to 14 minutes. Let cookies cool on the baking sheets on wire racks for 2 minutes, then transfer them to the racks and let cool completely. Decorate as desired. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 weeks.