Gluten-Free Danish Vanilla Cookies - ¨Vaniljekranse¨

Directions:

1. Preheat the oven to 180 *C (375 *F). 

2. In a bowl (by hand and not using a machine), with a spatula, mix together the butter and sugar until smooth. 

3. Add the remaining ingredients and mix together until smooth. *Depending on your GF flour, you might need to add less or more water/milk. The consistency you are aiming for is a soft dough that can be piped. 

4. Using a star tip, pipe the dough into circles/wreaths on a baking sheet with parchment paper. 

5. Bake for approx. 8 minutes or until the cookies have light brown bottoms. 

6. Allow the cookies to cool then enjoy! 

Notes:

- If you do not have a piping bag or piping tips, that is okay, you can simply use a plastic bag and cut a hole in it - the cookies might not look very pretty, but they will still taste great!

- Butter can be substituted with margarine, coconut oil, or lard. 

- Sugar can be substituted with honey. 

- Water/milk can be substituted for plant milk. 

- If you add half as much vanilla, you can use this dough as Danish butter cookie dough and get creative with it. 

- Out on a plate, these cookies can last 1-2 weeks and in an airtight container they can last up to a month.