Makes 24 cookies
2 1/2 cups all purpose BUTTERFLY™ flour
1 cup unsalted butter, room temperature
⅔ cup sugar
1 egg yolk
1 teaspoon vanilla extract
Confectioners' sugar, for dusting
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for 3 to 5 minutes, until light and airy. Mix in the egg yolk and vanilla extract until combined.
Gradually add the flour to the butter mixture, beating until incorporated. Turn out the dough onto a clean surface and shape into a flattened disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Working on a gluten-free floured work surface or between two pieces of parchment paper, roll out the dough until it is ¼-inch thick. Cut out cookies using cookie cutters and transfer to the baking sheets. Refrigerate for 30 minutes or freeze for 15 minutes, then bake for 15 minutes until golden.
Transfer the parchment paper with the cookies to a wire rack to cool. Dust with confectioners' sugar before serving.