Combine flour mix, baking powder and salt in a bowl and set aside.
Beat sugar and butter in a large bowl with electric mixer for 2 to 3 minutes until creamy.
Add egg, corn syrup and almond and continue mixing until well blended.
Add dry ingredients and mix on low speed for 1 to 2 minutes or until a smooth dough forms.
Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.
Preheat oven to 375?F.
Roll dough into 1-inch balls and arrange 3-inches apart on an ungreased baking sheet.
Place cookies on ungreased baking sheets
OR divide dough into 3 portions; refrigerate 2 of the portions. Lightly dust counter with Gluten-Free Flour Mix. Roll one portion of dough into a circular shape that is about 1/4-inch thick. Use favorite cookie cutters to cut out shapes. Place cookies on baking sheets that have been sprayed with cooking spray. Repeat with remaining dough.
Bake for 8 to 10 minutes or until firm in center and light brown in color. Remove from oven and cool on baking sheet for 2 to 3 minutes. Remove to cooling rack to finish cooling.
Frost with frosting.