Gluten-Free Icebox Butter Cookies

Ingredients:

• 1 ½ cups (350 ml) gluten free flour
• ¾ teaspoon (3.75 ml) xanthan gum
• ½ cup plus 2 tablespoons (150 ml) icing sugar
• ¼ teaspoon (1.25 ml) salt
• ½ cup (120 ml) room temperature butter
• 3 egg yolks, room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1 egg white
• Coarse sugar crystals, for sprinkling

Method:

1. Preheat the oven to 350 F (175 C). Set out large, rimmed baking sheets and line with unbleached parchment paper.
2. In the bowl of a food processor fitted with the steel blade, place the flour, xanthan gum, sugar, salt, butter, egg yolks, and vanilla, and process until the dough comes together in a ball. It should be smooth and a bit wet, but you should be able to handle it lightly with your hands without it sticking.
3. Shape the cookie dough into a cylinder about 1 ½ inches (3.75 cm) in diameter, and place on a sheet of unbleached parchment paper. Square each of the sides with a straight edge to form a rectangle, and place the log in the freezer until firm, about 15 minutes. Remove the log from the freezer, unwrap it, square the edges again if necessary, then slice it by cross-section into pieces about ¼  inch (6 mm) wide. Place the cookies on a nonstick baking sheet, evenly spaced.
4. Brush the tops of all of the cookies on the baking sheet with the egg white, and sprinkle with the coarse sugar. Place the baking sheets, one at a time, in the center of the preheated oven and bake until they’re lightly brown around the edges, 8-10 minutes.
5. Remove from the oven and allow the cookies to cool completely on the baking sheet.

All recipes for Eva’s B were developed and written by Chef Eva Bee.