Eggnog Snowflakes (Gluten-Free Recipe*)

Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add egg, whipping cream, 1 teaspoon rum extract and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. 

Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours). 

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/4-inch snowflake-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets; refrigerate 15 minutes. Bake for 6 to 8 minutes or until edges are lightly browned. Remove to wire cooling rack. Cool completely. 

Combine powdered sugar, 2 teaspoons butter, corn syrup and 1/4 teaspoon rum extract in small bowl. Beat at medium speed, adding enough water for desired glazing consistency. 

Place wire cooling rack with cookies over waxed paper. Brush glaze over cookies; decorate, as desired. Let stand until set.

*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.