Gluten-free butter cookies –
Soft cookies ideal for breakfast and any other moment of the day.
Preparation time 40 minutes
Ingredients for 40 cookies:
200 grams of butter
250 grams of gluten-free flour (I used the BiAglut flour)
60 grams of potato starch
150 grams of vanilla sugar (*)
(*) store the white sugar in a jar containing a vanilla bean
Soften the butter at room temperature and then beat it with sugar until it becomes a smooth paste.
Add the lemon zest, the egg and beat again. Then add the two egg yolks one at a time.
Add to the mixture the gluten free flour and the potato starch sifted together and mix well.
With a pastry bag make the shapes you prefer and put on some of them the candied cherries.
Bake at 140°C for 15 minutes. Let cool before removing from the pan, to avoid breakage.