• Cream shortening and sugar together for 1 minute.
• Add egg and vanilla and mix until smooth.
• Add pudding and mix on medium until smooth.
• Add remaining ingredients and mix for 1 minute. Dough should be just slightly sticky. If it's too thick/crumbly, add additional pudding or dairy free milk 1 Tablespoon at a time until you have the right consistency.

You can wrap the dough in plastic wrap and refrigerate up to 4 days at this point, or proceed to bake:

• Preheat oven to 350 degrees F
• Roll dough out to desired thickness (I did about ¼") on a surface that is lightly dusted with gluten free flour (again, I used Thrive) and cut into desired shapes.
• Arrange cookies on cookie sheet lined with Silpat or parchment paper 1-2 inches apart and bake 8-10 minutes until they appear set and the bottom edges are just barely (just barely!) starting to turn a golden brown.
• Let cool on cookie sheet a few minutes before removing to a cooling rack. Frost with your favorite frosting and decorate as you like.