Another wonderful recipe I learned about at the 2009 Tampa Bay Celiac Group Cookie Exchange that I just had to share with you! If needed, make sure to use my sugar agave conversion for your everyday baking.
2 ½-in sticks (10 oz.) unsalted butter, at room temperature
1 c sugar
pinch of salt
4 large egg yolks, at room temperature
1 tsp finely-grated lemon zest
1 tsp gluten-free vanilla
3 c Gluten-Free Pantry French Bread Flour Mix
1. With an electric mixer, beat butter with sugar and salt until creamy. Beat in egg yolks, lemon zest, and vanilla. On low speed, beat in gluten-free flour, 1 cup a time, until just combined.
2. Refrigerate until firm, at least 30-45 minutes.
3. Preheat oven to 350 degrees. Using cookie cutters, cut dough into star and moon shapes (or other holiday shapes of your choice). Using mini-cutters, stamp out patterns in half of cookies.
4. With a metal spatula, transfer cookies to a large cookie sheet lined with parchment paper.
A holiday dessert staple, these are always a hit all year round!
From our home to yours, Tina Turbin.