The first time I tried these buttery cookies was at a work function….before I learned of my gluten intolerance. I was instantly hooked by the way they “melted” at the very bite. It wasn’t until I saw them again at a cookie exchange where I couldn’t eat them that sent me to the kitchen determined to re-create.
- 1 cup softened butter
- ¾ cup cornstarch
- ¾ cup powdered sugar
- 1 tsp almond extract
- 1 cup all purpose gluten free flour (Gluten Free Pantry is a great brand) or my go-to all purpose GF flour blend
- Powdered sugar for rolling
- Preheat oven to 350 degrees
- In a medium glass bowl cream the butter until fluffy.
- Add the cornstarch, sugar and almond extract, blending well.
- Beat in the flour until all combined and mixed well.
- Form each cookie with a 1-1/2″ diameter scoop and roll into powdered sugar before placing onto parchment lined baking sheet.
- Bake for 10-12 minutes or until cookies slightly crack on top.
- Cool on baking sheet for 5-8 minutes before transferring to wire rack….be careful they are so very delicate and break easily.
- Frost with a powdered sugar and half and half frosting mixture with food coloring of choice added. Sprinkle with little sugar decorations. Allow frosting to set completely before gently transferring to store.