cookie - Gluten Free Butter Cookies (French Sablés)

By tinathorn

Ingredients

• 14 Tablespoons (1 3/4 sticks) unsalted butter, at room temperature
• 1 cup confectioners' sugar for soft cookies (granulated sugar for crisp)
• Pinch of salt
• 3 egg yolks (or 2 Tablespoons + 2 teaspoons heavy whipping cream)
• 1 1/2 teaspoons pure vanilla extract
• 1 3/4 Carla's Gluten Free All-Purpose flour Blend
• Potato starch, for dusting
• 1 large egg, for egg wash
• 3 Tablespoons heavy whipping cream (or milk or egg yolk + water for dairy-free), for egg wash
• Finely ground sugar (or confectioners' sugar, for sprinkling)

Details

Servings 6
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 6 servings.

Cream butter, sugar, salt, and vanilla together in the bowl of your electric mixer for about 2 minutes on medium speed.

Gradually pour in cream or add egg yolks, one at a time, and beat on medium speed after each addition.

Sift flour into butter mixture and beat on low speed at first, then on medium, just long enough to combine.

On potato starched sheet of parchment paper, roll dough out to 1/4-inch thick and refrigerate dough until firm, 1 hour or more. Add additional potato starch as needed. (You want the dough to slide on the surface, never stick.)

When ready to bake, preheat oven to 325°F for crisp cookies or 375°F for soft/buttery ones.

Cut dough into desired shapes, and place on parchment lined baking sheets. Keep raw cookie dough refrigerated until ready to make next batch.

To make the egg wash, in a cup, whisk egg and cream together, and strain the mixture using a small mesh strainer and discard any remnants of egg. Brush the top of each cookie, and then again if you wish a shiny top. For egg-free, skip this step.