preheat oven to 325 degrees. Lightly grease a cookie sheet.
In a medium bowl, combine shortening and brown rice flour and beat well.
Scrape down sides and add rest of ingredients.
Once dough comes together, continue to beat 1 more minute to make it easier to handle. Dough will be very soft – refrigerate for 15 minutes before rolling the dough.
Roll out the dough about 1/4″ thickness and cut with cutters.
Top with sprinkles and bake. (Alternatively, bake and cool, then frost and decorate.)
Bake 7-9 minutes until the edges just begin to brown. Cool on wire racks.
*To make frosting, blend xylitol in blender until powdered. Mix in almond or coconut milk a teaspoons at a time until frosting is consistency. (optional – add a few drops of vanilla or almond extract)