Notes:
-100% palm shortening or non-hydrogenated shortening (blend of several oils) can be substituted. The dough will be slightly firmer. If it's not sticking together or feels too dry, add a little bit of cool water until it's soft and pliable. (I don't recommend other brands of shortening, but they will certainly work too.)
-Vegan margarine (like Earth Balance Buttery Sticks, Melt, or others) can be used. Due to the higher water content, the dough may be a little more sticky. If too sticky, add more Pamela's Gluten-Free All-Purpose Flour a tablespoon at a time until it reaches the right consistency.
-Other sweeteners can be substituted, but the texture and color of the baked cookies will differ. If using coconut sugar, place it into a blender to finely grind it so it mixes more easily into the butter.
-I'm wary to suggest using chia or flax eggs here because the cookies will come out gummy.
-1/2 teaspoon rum or brandy extract plus enough water to make 2 tablespoons can be substituted for the rum.
-Dough can be prepared and frozen, wrapped well in parchment, then aluminum foil or placed in a freezer-safe container for several months.