- 1 1/2 cups butter (yes, I used the real stuff for this recipe)
- 1 egg
- 1 cup sugar
- 1 tspn almond extract
- 3 1/2 cups gluten free flour blend (I used Arrowhead Mills AP Baking Mix)
- 1 1/2 tspn Xanthan Gum
Preheat oven to 375 degrees.
Cream butter, sugar, egg, and extract in mixing bowl. When mixed is creamed, slowly add in flour and Xanthan Gum mix. Use cookie press to press desired shapes onto ungreased baking sheet. Bake for 9-10 minutes. (Keep an eye on them, don't let them brown! The bottom will be burned if the tops brown) Remove from baking sheet and allow to cool for two minutes on a baking stone. Remove to wire rack and allow to thouroughly cool.