Kristi'S Italian Bakery Butter Cookies (Now Gluten Free!!)

• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 3 tablespoons beaten eggs
• 1/4 teaspoon vanilla extract
• 1/4 cup rice flour, plus
• 1 tablespoon rice flour
• 1/16 cup potato starch
• 1/16 cup arrowroot
• 1/8 cup tapioca starch
• 1/16 cup cornstarch
• 1/8 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum

1. Preheat oven to 350u0b0F.
2. In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
3. With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
4. Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
5. Bake for 10 to 15 minutes, or until edges begin to brown.
6. Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
7. Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.

unsalted butter, powdered sugar, beaten eggs, vanilla, rice flour, rice flour, potato starch, arrowroot, tapioca starch, cornstarch, baking powder, salt, xanthan gum

Taken from www.food.com/recipe/kristis-italian-bakery-butter-cookies-now-gluten-free-313495 (may not work)