Here are my tips for success: – Bring the butter to room temperature. – Don't overmix. – Make sure to chill the dough. – Prick holes in the dough to allow steam to escape. – Let it get golden, but don't overbake.
Beat butter and sugar on medium speed until light and fluffy. Blend in vanilla.
On low speed, mix in gluten free flour and salt until it forms a thick dough.
Press the dough into a parchment-lined 8×8 -inch baking pan. Cover and chill for 30 minutes.
Score and prick the dough. Bake at 300°F for 20 minutes. Score again and bake 25 minutes till golden.
Cool in the pan for 10-15 minutes. Transfer to a cutting board at cut at the score marks. Cool completely.
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