I love Italian butter cookies. They were a favorite of mine growing up and I have really missed them since going wheat free. Thankfully, I won't be missing them any more. In fact, I'm more likely to go into over dose mode. These are perfect cookies. Even the non-GF family couldn't stop eatting them. Thanks Kristi! Made for PAC Spring 2009
These were fabulous in texture. Tasted like a biscuit. Definitely didn't taste gluten free. Mine tasted savory though...salty even. Maybe I put in more than the half tsp....Maybe next time I'll put in less salt, and more sugar. I scooped them with a cookie scooper, baked for 8 minutes and topped with butter cream icing. I also subbed more cornstarch as I didn't have arrowroot.
This recipe is amazing. The cookie is perfectly buttery, very light, and not particularly sweet. There are a lot of flours to put together, but it is a bit less daunting if you know that 1/16 cup is 1 TBS. The time put into assembling the flours is definitely worth it on this cookie considering a great gluten-free cookie is incredibly hard to find. Thank you!