These cookies - these fabulous little cookies. They kind of sneak up on you. One moment, you place one in your mouth. It melts, literally melts, away leaving a lingering flavor of hazelnut and butter. Next thing you know, you have eaten five of them. Where did they all go? It is the melt-away quality of meltaways that makes them so seductive. I can’t help myself. And I bet you can't either once you try this delectable gluten free cookie.
Preheat oven to 350°F.
Cream together butter and sugar in the bowl of a stand mixer fit with the paddle attachment. Paddle on medium speed until light and fluffy. Add the vanilla and mix on low to combine.
Separately, in a medium bowl, whisk together Cheatin' Wheat Gluten Free Flour, hazelnut flour, xanthan gum and salt.
Add the dry ingredients to the butter sugar mixture and paddle on low speed until combined.
Divide dough in half and roll each half into a 1 1/2 inch diameter log. Wrap each half in plastic wrap and chill in the refrigerator until firm.
Remove dough from fridge, unwrap and slice into 1/4 inch thick slices. Place on parchment lined baking sheets and bake for about 15-20 minutes or until cookies are just turning golden, but still a bit soft to the touch.
Allow cookies to cool on baking sheets for about 10 minutes before trying to move them. These cookies are quite fragile, especially when warm.