Preheat oven to 350 degrees
In a stand mixer, beat butter and sugar until light and fluffy then add egg, vanilla and almond extracts
In another bowl, combine remaining ingredients then slowly add dry ingredients to wet ingredients and mix until well combined
Refrigerate dough for 1 hour
Heavily flour your work surface with white rice flour and place half the dough on to surface and top with more white rice flour
Roll out dough and cut out shapes with cookie cutters
Gently place cookies on a greased or silicone mat lined baking sheet (I use a spatula)
Bake at 350 degrees for 8-9 minutes or until slightly golden brown
Cool on pan 3-5 minutes then transfer to a wire rack
Continue with the other half of the dough
While all the cookies are cooling, whip together butter, powdered sugar and red hot candies to make a delicious red hot frosting
Frost the cookies once they are completely cooled