Gluten Free Italian Christmas Cookies

• 1 stick of butter, softened
• 1/3 c. cane or coconut sugar
• 1/4 c. powdered sugar
• 2 tsp. vanilla
• 3/4 tsp. almond extract
• 3 eggs
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 c. gluten free flour blend

Vanilla Glaze

• 4 Tbsp. butter, melted
• 3 Tbsp. milk or cream
• 1/2 tsp. vanilla
• 2 c. powdered sugar
• Holiday sprinkles

• In a large mixing bowl, cream the butter, sugar, and powdered sugar. Then, beat in the vanilla, almond extract, and eggs. Next, beat in the baking powder, salt, and gluten free flour blend. Cover and refrigerate dough for at least 1 hour.
• Preheat the prevent to 350 degrees.
• Scoop and roll the dough into balls. Place about 2 inches apart on a lined baking sheet. Bake for 10-12 minutes. Allow to cool for a few minutes before moving cookies to a cooling rack.
• VANILLA GLAZE: In a medium bowl, melt the butter. Then, whisk in the milk/cream, vanilla, and powdered sugar. Dip the top of each cookie into the glaze. Then, move cookie in a circular motion to allow any excess glaze to drip off. Top with holiday sprinkles before glaze begins to harden.