The dough can be rolled out immediately after mixing and it takes color dyes very well, a plus for Christmas cookies. Store cookies in an airtight container for up to a week. They freeze well. This recipe can be made egg-free; see instructions.
Author: Traci Anello
2cups(4 sticks) unsalted butter or vegan buttery sticks
2teaspoonspure vanilla extract
3.75cupswhite rice flour (½ cup for dusting counter)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Using a mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.
Add eggs one at a time. Mix for 1 minute. Add vanilla. Scrape the bowl.
In a separate bowl, combine 3¼ cups flour, cornstarch, potato starch, salt and xanthan gum. Mix into wet ingredients until combined.
Divide dough into 3 balls. Set 2 aside.
Dust counter or rolling board with flour. Press the ball flat with your hands. Roll dough out to just over ¼-inch thick. Using cookie cutters, cut out cookies and place them on prepared cookie sheets about 1 inch apart.
Place in preheated oven and bake about 12 to 15 minutes. Cookies are done when they start to get golden around edges. Remove from oven and place on a cooling rack.
When cool, decorate with Icing. Store in an airtight container on the counter for up to 5 days or in the freezer for up to 6 weeks.
TIP: Chilling dough makes it easier to roll and handle. If dough is too sticky to handle easily, dust it with gluten-free flour and roll it between 2 pieces of parchment paper or plastic wrap. For egg-free shortbread cut-out cookies, combine 2 tablespoons of flax meal with 3-4 tablespoons of hot water or unsweetened applesauce, enough to make a gel. Use to replace 2 eggs in step 3.