These little gems make a delicious, hard-to-resist treat, but are also great as crusts for mini-cheesecakes and other desserts!
½ cup butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature
1 cup granulated cane sugar
1/8 tsp. salt
1 large egg white
1 Tbs. gluten-free vanilla extract
1 Tbs. vanilla milk (dairy or non-dairy)
1 tsp. gluten-free baking powder
1 1/3 cup + 1 Tbs. Jules Gluten Free All Purpose Flour
Beat together the butter, sugar and salt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing until totally combined.
Refrigerate until cold for slightly thicker cookies, or bake immediately.
Preheat oven to 350F (static) or 325F (convection).
Scoop dough into a piping bag or other freezer weight plastic bag with a small corner cut out. Evenly squeeze buttons of dough out onto a parchment-lined baking sheet, forming rounds approximately ¾-inch wide, spaced 1/2 inch apart.
Bake for approximately 10-14 minutes, or until edges are lightly browned.
Yield: 7 dozen cookies.