Simple shortbread cut-outs

½ cup non-hydrogenated shortening (available at Sprouts)
2/3 cup powdered sugar (plus a bit more to work with)
½ teaspoon pure almond extract
1 cup sorghum-corn flour blend
Colored sugar sprinkles (optional)

In a large bowl, cream all ingredients with hand mixer. Form into a flat disk and cover with a large piece of wax paper. Chill for 30 minutes. Preheat oven to 350 degrees. Liberally sprinkle dough with powdered sugar and place back onto wax paper (this is easier and cleaner to work on). Lightly roll out dough to about ½-inch thickness, adding more powdered sugar as needed, then cut into shapes. If sugar sprinkles are desired, first lightly coat your finger with oil and rub onto cookie, then sprinkle with colors of your choice. Place on a greased baking sheet and bake for 15 to 20 minutes or until lightly browned. Cookies will be slightly sticky to touch and will be very hot. Let cool before serving. Makes one to two dozen, depending on size.

Other holiday treats for kids with allergies

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