These shortbread cookies are just like the Danish butter cookies that come in the blue tin. The dough is very easy to pipe.
Ingredients: 24 cookies
1 cup unsalted butter, very soft
½ cup powdered sugar
1 egg (L)
1 teaspoon vanilla extract
2½ cups Extra White gold gluten-free all purpose flour
1. Preheat the oven to 350 deg F. In a large mixing bowl, cream the butter and powdered sugar. Add the egg and vanilla extract. Mix until combined
2. Gradually add the flour to the butter mixture, blend until you reach to a smooth dough consistency. Place the dough into a pastry bag fitted with a large star tip.
3. Line two baking sheets with parchment paper. Pipe the dough onto the baking sheet, don't overcrowd the pan.
4. Bake the cookies for 10 to 12 minutes, until lightly golden. Let them cool completely on the tray. Sprinkle with powdered sugar on top.
Keep them in an air tight container up to 4 days.