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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 cups gluten free baking flour
2 cups sugar
1 cup softened butter
1/2 teaspoon salt
1 teaspoon vanilla extract
STEP BY STEP INSTRUCTIONS
Preheat oven to 375 degrees
Cream butter and sugar together until light and fluffy.
Add salt and vanilla and blend till smooth.
Add flour and combine until smooth.
Press into a 9x13 inch baking pan or a 1/4 size sheet pan.
"dock" the dough by pricking the surface of the dough all over with a fork several times.
Place in the oven and bake for 30 minutes or until the edges are slightly browned.
Remove from oven and cut into squares or bars while still in the pan.
Return to the oven for an additional 10 minutes.
Remove from oven and place on a wire rack until cooled.
Store cookies in an airtight container for up to 1 week.
NOTE: Originally I made this recipe with both gluten free flour and coconut oil sticks in instead of regular butter. The result was not as I had hoped. So I recommend that you use regular butter along with gluten free flour or use regular flour along with the coconut oil stick, but not both together.
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