Yields: about two dozen cookies depending on the size of cutters used.
Not all gluten-free flours are the same. I’ve listed the three all-purpose flours that I’ve made this with and that have yielded great cookies.
Refrigeration is a must, otherwise your dough will be too sticky to roll, and the cookies will spread. If you roll out your dough, and it’s too sticky to pick up, put it back in the fridge before cutting.
Gluten-free flour isn’t like regular flour; it doesn’t absorb moisture like wheat. As with any gluten-free recipe, using the same flour suggested is recommended, and substitutions are highly discouraged.
12/24 Revision: I’ve reduced the amount of butter in this recipe to 1/2 cup. Reason: I used a rice + cornstarch flour mix, and the cookies were too soft. If you are using a homemade flour mix with 1/2 cup butter, you should be okay.