Step 1

Preheat oven to 350F. Line 2 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Add eggs, one at a time, followed by the zest and juice.

Step 3

In a separate bowl, whisk together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and salt until no lumps remain. Add the flour mixture to the butter mixture and beat until combined. Refrigerate for 30 minutes.

Step 4

Roll tablespoonfuls of dough into balls and place on the prepared baking sheets, an inch apart. Bake for 11 - 13 minutes or until set. They should not brown. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely before glazing.

Step 5

To make the glaze, whisk together powdered sugar and orange juice. Dip each cookie, top side down, into the glaze and place on a wire rack to set.