1⅔ cup King Arthur measure for measure gluten-free flour
Instructions
In a mixer, cream butter, sugar and vanilla together.
Add flour ½ cup at a time until all is mixed in.
Divide into two pieces and chill for 30 minutes.
Roll each piece into a rectangle and cut into 1 ½” squares with a wavy-edged wheel cutter. You may also use a knife if you don’t have a rolling cutter.
At this point you may use a stamp to make a design on them if you like.
Transfer carefully to a parchment-covered pan and bake at 350˚ for about 10 minutes or until the edges are light brown.
Cool completely.
Store in a closed container.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/gluten-free-postage-stamp-shortbread/