Add the shortening, vanilla, egg, and sugar to a mixing bowl and mix on medium speed until it’s smooth and well combined.

Combine the baking soda with the almond and gf flours in a bowl and add to the mixing bowl slowly until well combined.

Wrap the cookie dough in plastic wrap and place in your refrigerator for 1 hour. This is optional, and they can be baked immediately.

Set a piece of parchment paper on your counter.

Remove the cookie dough from the refrigerator and place it on top of the parchment paper.

Place a layer of parchment paper on top of the dough and roll it with a rolling pin until it’s about 1/4 inch thick.

Remove the top layer of parchment paper.

Use cookie cutters to create the cut outs.

Remove the excess cookie dough and re-roll until it's totally used up.

Leave the cookies on the parchment paper and place on top of a baking sheet.

Preheat oven to 350 degrees.

Bake for 5 minutes.

When they're finished baking, remove the parchment paper and cookies from the pan and let them cool completely. Leave them on the parchment paper while they’re cooling so they can harden before transferring to a plate for decorating.

Serve without toppings, or decorate with your favorite cookie icing and sprinkles.