2 cups gluten free flour
1/2 tsp Baking Powder
1/4 tsp Salt
1 cup Granulated Sugar
1/2 cup Butter, room temp
1 tsp Vanilla Extract
1 egg, beaten
3 cups Fresh Spinach
1/2 cup Water
1 tbsp Honey
1/4 tsp Vanilla Extract
3 cups Confectioner's Sugar
In a medium bowl, combine gluten free flour, baking powder and salt, set aside. In the bowl of an electric mixer, cream together sugar and butter. Once thoroughly mixed, add in vanilla and egg. Gradually add the flour mixture to the butter mixture and beat on medium until smooth.
Mold dough into a disk and wrap with a sheet of waxed paper, then place in the refrigerator to let chill for at least one hour. (Tip! You can leave the dough chilling overnight)
Preheat oven to 350F. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick, then use your choice of cookie cutters to cut out shapes. You can re-roll out the dough as needed, adding a sprinkle of flour so that it doesn't stick.
Line a baking sheet with parchment paper and carefully place the cookie cut outs on top. Bake for 8-10 minutes, then transfer to a cooling rack
While cookies are cooling, place the spinach and 1/2 cup warm water in a food processor or blender until smooth. Place spinach mixture in a square of cheesecloth over a bowl and squeeze out spinach juice, then set the bowl aside.
In a medium bowl, mix together confectioner's sugar, vanilla extract, honey and start by adding 2 tbsp of spinach juice (you can add more for a deeper color!), then mix until smooth and glossy. Once cookies are cooled, use the natural icing to decorate them!