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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Cream Cheese Butter Cookies (Gluten Free)

Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

These cookies are simple to make and the perfect ultimate buttery cookie to dip into coffee. These cookies have been adapted from my mother-in-law Helen's famous cream cheese cookies.

Rating:
Prep Time:	15 minutes
Cook Time:	12 minutes
Difficulty:	Easy

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	130.3

Total Carbs	12.0 g

Dietary Fiber	0.5 g

Sugars	3.8 g

Total Fat	9.0 g

Saturated Fat	5.5 g

Unsaturated Fat	0.3 g

Potassium	19.5 mg

Protein	1.7 g

Sodium	91.7 mg

Dietary Exchanges 9.0 Fat, 0.2 Other Carbs, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup unsalted butter 3.0
3 cup cream cheese 1.0
1 cup sugar 1.0
1 each raw egg yolks 1.0
1 tsp vanilla extract 1.0
1 cup Flour, sorghum, sweet white, whole, stone ground 0.3333
0.3333 cup white rice flour 1.0
1 cup potato starch 0.75
0 3/4 cup Flour, tapioca, stone ground 0.3333
0.3333 cup Flour, garbanzo bean, stone ground 1.0
1 tsp salt 2.0
2 tsp Gum, xanthan 0.25
0 1/4 cup powdered sugar

Directions

Preheat oven to 350°F.
In a large bowl cream together butter and cream cheese, add sugar and blend until smooth.
Add egg yolk and vanilla to butter mixture and mix to combine.
In a small bowl combine flour blend, salt and xanthan gum.
Combine wet and dry ingredients until a nice dough forms.
Shape cookies into small balls and make a thumb print in the center.
Place cookies on a cookie sheet and bake for 10-12 minutes until they are just a hint of a light golden in color.
Remove from the cookie sheet and place on aluminum foil or a rack to cool.
Sprinkle with powdered sugar and store in airtight container until ready to use.