- 3/4 cup softened butter
- 1 cup white sugar
- 2 eggs
- 1/2 tsp vanilla extract and 1/4 tsp almond extract
- 2 1/2 cups GF all purpose flour (click link for my go-to flour blend)
- 1/4 cup powdered sugar
- 1 tsp baking powder
- 1/2 tsp salt
In a large glass bowl cream together the butter and sugar. Beat in the eggs, vanilla, and almond extract. On low speed, blend in the flour, powdered sugar, baking powder, and salt.
Gather the dough into a ball and wrap in saran wrap. Chill for an hour (you can chill overnight if you want to make ahead).
Preheat oven to 400 degrees
Prepare two large cookie sheets with parchment paper.
Prepare your rolling surface with GF flour and break the dough ball in half. Start rolling out the dough, adding flour so the rolling pin doesn’t stick. Here’s where you decide the thickness. Softer cookies will be a little thicker roll-out, crisp will be a thinner roll-out. Cut and place the cookies on prepared cookie sheets and bake for 4-6 minutes, depending on the size and thickness of your cookie. My stars were fairly thin and only took 4 1/2 minutes where my tree’s took 5-6. Rule of thumb – remove once the edges are just slightly light brown. You’ll know after the first batch how long to bake.
Allow to cool for 2 minutes and transfer to wire rack to completely cool. Frost with a powdered sugar and milk frosting (add a little almond extract if you choose). If you make it thin enough you can use a pastry brush to brush the frosting on…so much easier! Decorate with glittery sugars…