- 1 cup butter
- ½ cup berry sugar or granulated sugar
- 2 cups gluten free flour blend
Combine all ingredients in a large mixing bowl and mix together until the mixture sticks together into a large mound of dough. With a rolling pin, roll the dough out on a pastry board or cleaned counter top lightly dusted with flour to about a ½ inch thickness. Cut into desired shapes and bake in a preheated 325 degree oven for 8 to 9 minutes or until set and the edges turn a light gold. Cool for 5 minutes and then remove from pan with a thin metal spatula. Cool cookies completely before frosting with butter-cream icing.