Kristi's Italian Bakery Butter Cookies (now Gluten Free!!)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350°f.
• 2 in an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. add eggs and vanilla. mix well until blended.
• 3 with mixer on low speed, add flour, baking powder, and salt. mix just until blended. overmixing the dough will make it tough to squeeze through a pastry bag.
• 4 fill a pastry bag fitted with a large open star tip with the cookie dough. pipe cookies parchment-lined cookie sheet, spacing them 2 inches apart. if desired, place a cherry half in the center of each cookie before baking.
• 5 bake for 10 to 15 minutes, or until edges begin to brown.
• 6 using a metal spatula, lift cookies off cookie sheet and wire cooling racks. cool. store in an airtight container.
• 7 note: for pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. you can then dip the tips of the cookies into melted chocolate and let set on a wire rack.