Prep 25 mins
Cook 10 mins
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. :)
- 118.29 ml unsalted butter, softened
- 59.14 ml powdered sugar
- 44.37 ml beaten eggs
- 1.23 ml vanilla extract
- 59.14 ml rice flour, plus
- 14.79 ml rice flour
- 14.19 ml potato starch
- 14.19 ml arrowroot
- 28.39 ml tapioca starch
- 14.19 ml cornstarch
- 0.59 ml baking powder
- 2.46 ml salt
- 4.92 ml xanthan gum
- Preheat oven to 350°F.
- In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
- 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.
- 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. If desired, place a cherry half in the center of each cookie before baking.
- Bake for 10 to 15 minutes, or until edges begin to brown.
- Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
- 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.
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!