Used this recipe from Bob’s Red Mill, but subbed in King Arthur Flour’s measure-for-measure gluten free baking flour. Microwaved the butter for two 10-second increments to get the perfect consistency. I stopped adding the flour mixture right when the dough started pulling away from the sides of the bowl and was no longer tacky to the touch. They turned out pretty damn good – crispy on the outside, chewy on the inside ?
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