1 ¾ cups butter
¾ cup instant vanilla pudding mix
1 ½ cups sugar
2 eggs
2 tsp vanilla
1 ¾ tsp xanthan gum
¾ tsp baking powder
⅓ tsp salt
1
Cream butter, pudding and sugar.
2
Add Vanilla
3
Combine dry ingredients and add to the creamed mixture.
4
Chill for about 1 hour.
5
Lay out plastic wrap and sprinkle with Eating Gluten Free Flour.
6
Place cookie dough on the floured wrap, and sprinkle dough with additional flour.
7
Cover with additional wrap and roll out dough to 1/4 inch thickness.
8
Bake at 350 degrees about 1 minutes. ( The bottom edges should start browning, but the tops will still be very light.) Top with cream cheese frosting.
9
For generally round cookies, in less time than cutting them out, scoop with a 1 1/2 TBS cookie scoop. Sugar the bottom of a glass and press the cookie flat. Then bake.
CategoryDessert
Ingredients
1 ¾ cups butter
¾ cup instant vanilla pudding mix
1 ½ cups sugar
2 eggs
2 tsp vanilla
1 ¾ tsp xanthan gum
¾ tsp baking powder
⅓ tsp salt
