1. Gather the ingredients.
2. Line 1-2 baking sheets with Parchment Paper or baking mats; set aside.
3. Using a Stand Mixer, fitted with the Paddle Attachment, cream the Softened Butter, Powdered Sugar and Vanilla on the Medium setting (#4) for about 5 minutes, scraping down the inside of the bowl as needed; the mixture should be light in color and whipped.
4. Next, lower the speed of the Mixer to the lowest setting and gradually add the GF Flour, 1/2 cup at a time; Dough will be soft and smooth.
5. Place a large Star tip into a piping bag (or large plastic resealable bag) and transfer the dough to the piping bag.
6. Pipe the dough onto the prepared cookie sheets in Rosette or Circle designs/shapes. The dough does not spread very much, if at all, so you can pipe a lot of cookies per sheet – I usually pipe 20 – 2″ cookies per sheet.
7. Sprinkle each cookie with sprinkles/colored sugar, if desired.
8. Next, place the cookie sheets into the refrigerator for 30-40 minutes to chill the dough – this helps them maintain their shape while cooking.
9. Meanwhile, preheat the oven to 300 degrees.
10. Once the cookies are finished chilling, bake them for 18-20 minutes, or until the edges turn a light, golden brown.
11. Cool the cookies for about 5 minutes on the cookie sheets before transferring them to wire cooling racks to cool completely.
12. Enjoy with a hot cup of cocoa, tea or coffee…or a glass of cold milk 😉

1. Grease a 9″ x 13″ baking dish; set aside

Making the Dough:

1. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the GF Flour, Xanthan Gum (only if needed), Nonfat Dry Milk, Yeast, Cream of Tartar, Baking Soda, Brown Sugar and Salt; mix until completely blended.
2. Next, slowly add the Vinegar, Butter and Egg; mix until thoroughly blended.
3. Lastly, with the Mixer set on Low, add the Warm Water gradually in a slow, steady stream…let it trickle down the inside of the bowl until all of the Water has been added.
4. Scrape down the sides of the bowl, then turn the Mixer up to Med-High and let mix for 3 minutes; dough should be moist and starting to pull away from the sides of the bowl.
5. Gently scrape the dough out onto a lightly floured working surface; lightly flour the top with more flour and gently knead until smooth.
6. Divide the dough in half and place half under a towel or plastic wrap to keep it from drying out.
7. Lightly flour the working half of the dough and roll into a rectangle, about 9″ x 12″ and 1/2″ thick, with a rolling pin (add flour as needed to prevent sticking).

Adding the Filling:

1. Using an offset spatula or a butter knife, spread 1/2 of the softened butter onto the dough, leaving a 1″ border around the edges.
2. Next, sprinkle 1/2 of the Brown Sugar on top of the butter and gently pat it down with your fingers; sprinkle 1/2 of the Cinnamon onto the Brown Sugar.
3. Starting on one of the short sides of the dough, roll tightly into a coil/tube and gently pinch the end of the roll with the body of the roll to seal together.
4. Using a very sharp knife, slice the dough roll into 2″ wide sections (I know this seems quite large, but you’re going to press them down) and place them into the prepared Baking Dish, about 1″ apart; gently press each roll down by about 1/3.
   
5. Repeat these steps with the remaining half of the dough and filling.
6. Cover the Baking Dish with lightly oiled plastic wrap (I use non-stick cooking spray) and place in a warm, draft-free place to rise for about 1 hour; the dough should double in size.

Baking the Rolls:

1. Once the dough has almost finished rising, preheat the oven to 350 degrees.
2. Remove the plastic wrap and bake on the center rack for about 23-27 minutes, or until the rolls are golden brown and cooked in the middle.
3. Let cool to room temperature before adding the glaze.

Making the Glaze:

1. While the rolls are cooling, combine the Powdered Sugar, Milk and Cinnamon in a small bowl, mixing until smooth; add additional Milk, a little at a time, if needed to reach desired consistency (the glaze should be thick, but able to be drizzled)
2. Enjoy!!!

1. Place all of the ingredients, except for the Ice Water, into a Food Processor and pulse until the mixture looks like sand.
   
2. With the Food Processor running, slowly add the Ice Water, one Tablespoon at a time, through the shoot until the dough forms a ball.
3. Wrap the Cheese-dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with silicone baking mats or parchment paper; set aside.
6. Roll out the dough to 1/4″ thickness and cut into desired-size squares using a pizza cutter ~ I use a straight-edge ruler and usually cut my dough into 1″ x 1″ squares.
   
7. Place the squares onto the lined baking sheets.
   
8. Using the smaller end of a chop stick or wooden skewer, poke a small hole into the center of each square.
   Note: If desired, you can sprinkle the crackers with a little kosher salt at this stage, but they really do not need it 😉
9. Bake the crackers for 15-18 minutes or until golden brown; I bake mine for the maximum amount of time since I prefer mine on the more crispy side.
   
10. Allow to cool completely to fully develop the flavors and desired crispiness.
11. Enjoy with your favorite soup, salad or all on their own 🙂
    
12. Note: if your crackers get soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes.