European Butter Wafers

3 sticks butter, softened
1 cup sugar
2 egg yolks
3 tablespoons almond milk (or milk)
1 and 1/2 teaspoons vanilla
1 and 3/4 cups sorghum flour
1 cup arrowroot starch
2 teaspoons xanthan gum
2 teaspoons baking powder
Pinch salt

In a large bowl, cream butter and sugar for several minutes. Combine egg yolks, almond milk, and vanilla, beating this into the creamed mixture. In a small bowl, mix sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Gradually incorporate the flour mixture. 

Cover dough and chill one hour before baking. 

Preheat oven to 350 degrees. Grease nonstick cookie sheets. Drop cookies the size of a walnut with spoon or fingers. Leave about 2” for spreading.

Bake at 350 degrees for 12-14 minutes (convection oven: 325 degrees for about 10 minutes) or until lightly browned. Wait to remove from cookie sheets for several minutes. Yield: 4-5 dozen cookies. Freeze or eat within 24 hours for maximal freshness.

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