Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon extract*
  • 1/2 teaspoon vanilla*
  • 3 cups gluten-free flour (Cup 4 Cup gluten free flour)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla or almond extract
  • pinch sea salt or kosher salt
  • 2-3 tablespoons milk OR half and half OR cream

Instruction

  • Cream together butter, eggs, and sugar until smooth.
  • Mix in remainder of ingredients. Be careful not to over-mix. Use low speed on mixer and scrape down sides at least twice.  Cover tightly with saran wrap and place in refrigerator for 24 hours. When ready to roll or scoop out dough, remove and let dough sit on counter for 1 hour. Then proceed with directions. 
  • Roll out on floured surface in batches about 1/4 inch thick. Cut with cookie cutters into desired shapes. ORUse a #16 cookie scoop, place baking sheet. Using a small glass,dip the bottom of glass into sugar in bowl.  Press and twist the glass until the cookie ball is about 1/2 inch thick. Repeat until all dough is scooped and lightly pressed. 
  • Place on ungreased baking sheets about two inches apart.
  • Bake at 400 degrees or 375 convection for 6 to 8 minutes, or until lightly golden brown on the edges.