PREP TIME: 1 HR. 30 MIN. I COOK TIME: 11 MIN. I MAKES: ABOUT 32 COOKIES
- 3 cups 1:1 gluten free flour
- 1 cup powdered sugar
- Pinch of kosher salt
- 1 cup cold, salted butter – cut into 8 pieces
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream or whole milk
- In a food processor, add the flour, powdered sugar, and salt. Pulse until just combined. Toss in the tabs of cold butter in 2-3 batches. Next add the vanilla and milk. Pulse until the dough begins to come together. If you do not have a food processor, use a pastry blender to cut the butter into the flour mixture before adding the milk and vanilla and combining the dough with your hands.
- Place the dough on a piece of parchment paper, knead to incorporate any remaining flour bits. Shape the dough into a ball and wrap in either parchment paper or plastic wrap. Allow dough to chill in the refrigerator for 20 minutes.
- Prepare 2 – 3 baking sheets with parchment paper.
- When the dough is chilled, divide it into four smaller dough balls and rewrap. Take one dough ball at a time and place it on a sheet of parchment paper. Cover with another sheet of parchment paper and using a rolling pin, roll out the dough to a 1/8 inch thickness before cutting desired shapes with cookie cutters. Dust with powdered sugar if the cookies begin to stick. Save the scraps and refrigerate for up to 20 minutes before rolling again.
- Carefully lay the cut cookies on the parchment lined baking sheets. Place in the refrigerator and chill for one hour prior to baking. This step is crucial and ensures that the cookies keep their shape while baking.
- Preheat the oven to 350°.
- Bake each sheet separately for 11 – 12 minutes. The cookies should remain a pale color.
- Transfer the cookies to a rack and allow to completely cool before icing or storing in a sealed container.