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Ingredients
- 1 cup sugar
- 1 cup Land O Lakes Butter, softened
- 2 Land O Lakes Eggs (yolks only)
- 1 1/2 teaspoons gluten-free vanilla
- 2 1/4 cups Gluten-Free Flour Blend (see below)
- 1/4 teaspoon salt
Method
- Combine sugar and butter in bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg yolks and vanilla.
- Continue beating, scraping bowl often, until well mixed.
- Add flour blend and salt; beat st low speed until well mixed.
- Cover; refrigerate 1 hour or until firm.
- Heat oven to 350F.
- Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
- Cut with 2 1/2-inch star-shaped cookie cutter.
- Place 1 inch apart onto ungreased cookie sheets.
- Bake 8-12 minutes or until edges are lightly browned.
- Let stand 2 minutes on cookie sheet; remove to cooling rack.
- Cool completely.
