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
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.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).