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Makes about 4 dozen Difficulty
Easy
Ingredients
1-1/4 cups unsalted butter (2-1/2 sticks), at room temperature 1 cup sugar Pinch of salt 4 large egg yolks, at room temperature 1 Tablespoon finely grated orange zest 1 teaspoon vanilla 3 cups gf flour
Directions
With an electric mixer, beat butter with sugar and salt, until creamy. Beat in egg yolks, lemon zest and vanilla. On low speed, beat in gf flour, 1 cup at a time, until just combined.
Divide dough into 4 equal pieces and flatten them into smooth disks. Wrap separately in wax paper and refrigerate until firm, at least 30-45 minutes.
Preheat oven to 350 degrees F.
Roll out one disk at a time between two pieces of parchment paper to 1/8" thickness. Using pumpkin shaped cookie cutters, cut the dough. With a metal spatula, transfer cookies to a large cookie sheet lined with parchment paper.
Bake for 10-15 minutes, until pale golden. Let cookies cool on parchment, then transfer to a rack to cool completely. Repeat with remaining cookies.
Tips
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
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