Recipe: Kristi’s GF Italian Bakery Butter Cookies

Gluten Free Butter Cookies

Seeing as how I am a cookie hound, I desperately wanted something similar to those neat little leaf shaped cookies you get at your local Italian Bakery.  There was one in my town when I was growing up, and nostalgia’s a bitch.  Here’s what I came up with.  Feel free to leave suggestions for its improvement. 🙂  Feel free to dye them any color that makes you happy and pipe into any shape that works for you. 🙂

1/2 cup unsalted butter, softened
1/4 cup powdered sugar
3 tablespoons beaten eggs
1/4 teaspoon vanilla extract
1/4 cup rice flour, plus 1 tablespoon rice flour
1/16 cup potato starch
1/16 cup arrowroot
1/8 cup tapioca starch
1/16 cup cornstarch
1/8 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
semisweet baking chocolate, melted (optional)

1.  Preheat oven to 350°F.
2.  In the bowl of your stand mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add egg and vanilla (or almond extract works really well, too). Mix well until blended.
3.  With mixer on low speed, add flours/starches, baking powder, and salt. Mix just until blended.
4.  Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart.
5.  Bake for 10 to 15 minutes, or until edges begin to brown.
6.  Carefully ift cookies off cookie sheet and onto wire cooling racks to cool.
7.  (Optional)  Dip cookies into dark chocolate (bottoms only) for a messier, but firmer product.  When I make them like this, I store them in the refrigerator so they don’t go all melty on me.


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