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-dairyalternative (e.g. Earth BalanceButtery 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 ornon-dairy)
1 tsp. gluten-free baking powder
1 1/3 cup + 1 Tbs. Jules Gluten FreeAll Purpose Flour
Beat together the butter, sugar andsalt until light and fluffy. Add in egg white, vanilla and milk. Slowly beat to incorporate the flour and baking powder, mixing untiltotally combined.
Refrigerate until cold for slightlythicker 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, formingrounds 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.