Bake 325 for 10/12 minutes on ungreased cookie sheet
Yield about 48 cookies
1 cup of softened butter (2 sticks)
1/2 cup of powdered sugar (10X sugar)
2 cups of Bob’s Red Mill Gluten Free 1 to 1 baking flour (or regular flour if you are not gluten free)
1/4 teaspoon salt
1 teaspoon vanilla
In a large bowl cream butter and powdered sugar. Add gluten free flour, salt and vanilla….mix well until soft dough forms.
Roll into small balls, about 1” as they will grow when baking. I put 4 across and 6 down on my cookie sheet. Then press down on each ball with your thumb to make a “well.” Fill each “well” with your favorite topping……
Half a Maraschino Cherry (I cut in half and drain on paper towel)
Half a Pecan, Walnut etc.
Red, green or any other colored sugar
Bake 325, 10 to 12 minutes until cooked, these butter cookies will not turn brown, just maybe a little brown on the edges. Do not overcook.
A delicious butter cookie!!!!!