Ingredients1 teaspoon golden flaxmeal
2 teaspoons very hot water
3 cups (420 grams) gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Combine flaxmeal and hot water in a small bowl. Mix well until a slurry forms; set aside. Combine gluten-free flour, baking powder, and salt in a medium bowl.
Beat butter and sugar in the bowl of a standing mixer, or with a handheld electric mixer, for 5 minutes or until pale. Add flax slurry, egg, vanilla extract, and almond extract; beat until combined. Stir in flour mixture until dough forms.
Transfer dough to a large sheet of wax paper. Top dough with another sheet of wax paper. Roll dough to 3/8-inch thickness. Place wax paper covered dough onto a baking sheet and place in freezer for 30 minutes.
Preheat oven to 350° F. Remove dough from freezer; peel top layer of wax paper off of dough and place back on dough. Turn dough over; peel layer of wax paper off of dough and discard paper. Cut cookies with desired cookie cutter shapes. Re-roll all excess dough and cut cookies (no need to re-chill).
Place cut cookies onto a baking sheet lined with parchment paper. Bake at 350° for 12 minutes or until edges are barely golden and middles look tender.
Yield: about 2 dozen cookies