1 cup unsalted butter or coconut oil, room temperature
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2½ cups White gold gluten-free all purpose flour
Confectioners’ sugar, for dusting
- In a large mixing bowl, cream the butter and granulated sugar. Add the egg yolk and vanilla extract, mixing until incorporated.
- Gradually add the flour to the butter mixture, mixing until a dough forms. Turn out the dough onto a clean surface and shape into a flattened disk. Wrap the disk in plastic wrap and refrigerate for 20 minutes.
- Line two baking sheets with parchment paper. Roll out the dough between two pieces of parchment paper, or a surface lightly dusted with gluten-free flour, until it is ¼-inch thick. Cut out cookies using cookie cutters and transfer to the baking sheets. Refrigerate for 30 minutes.
- Preheat the oven to 350°F. Bake the cookies for 10 to 15 minutes, until golden. Transfer the cookies to a wire rack to cool. Dust with confectioners’ sugar before serving. May be stored in an airtight container at room temperature for up to 3 days