dine-in-dine-out
dine-in-dine-out

Kristi S Italian Bakery Butter Cookies Now Gluten Free

⏱Time: 35 min
Based on: http://www.recipelink.com/mf/2/14009. Zaar wouldn't accept the following ingredient: glace cherry halves, (optional) i believe this to be very close to the original, but feel free to make suggestions for its improvement. :)

Description

Based on: http://www.recipelink.com/mf/2/14009. Zaar wouldn't accept the following ingredient: glace cherry halves, (optional) i believe this to be very close to the original, but feel free to make suggestions for its improvement. 🙂

Ingredients

  • Unsalted Butter
  • Powdered Sugar
  • Eggs
  • Vanilla Extract
  • Rice Flour
  • Potato Starch
  • Arrowroot
  • Tapioca Starch
  • Cornstarch
  • Baking Powder
  • Salt
  • Xanthan Gum

Instructions

  1. Preheat oven to 350f
  2. In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes
  3. Add eggs and vanilla
  4. Mix well until blended
  5. With mixer on low speed, add flour, baking powder, and salt
  6. Mix just until blended
  7. Overmixing the dough will make it tough to squeeze through a pastry bag
  8. Fill a pastry bag fitted with a large open star
  9. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart
  10. If desired, place a cherry half in the center of each cookie before baking
  11. Bake for 10 to 15 minutes, or until edges begin to brown
  12. Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks
  13. Cool
  14. Store in an airtight container
  15. You can then dip the
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