Ingredients

• 1 cup Unsalted Butter (225 g)
• 1 cup Powdered Sugar (120 g)
• 2 tsp Almond Extract
• 1 tsp Vanilla Extract
• 2 Eggs (100 g)
• 2 cups Gluten Free 1-to-1 Baking Flour (300 g)

Instructions

1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. In a large bowl, beat together butter and powdered sugar with an electric mixer until lighter in color and homogenous, about 2 minutes.
3. Add extracts and eggs and continue to mix. Add flour and mix until flour disappears into the mix.
4. Transfer soft cookie dough into a large piping bag fitted with a large open star tip. Pipe dough into wreaths, about 1½ inch in diameter, piping 12 cookies per baking sheet. Freeze until solid to the touch, about 15 minutes.
5. Remove from freezer and bake for 20-22 minutes, until cookies turn golden at the edges. Let cool for 5 minutes on baking sheet before removing to a rack to cool completely.