Ingredients

Directions

Preheat oven to 325°F.
In stand mixer fitted with paddle attachment, beat butter on medium speed until smooth, approx. 1 minute. Add cookie mix and mix on medium speed. Scrape down sides of bowl as needed. Mix for approx. 1 minute.
Add eggs and mix at medium speed until ingredients are combined and dough is smooth. Scrape down bowl as needed. Mix for approx. 1 minute until ingredients are combined and dough starts to form a ball.
Transfer dough to cookie press and press cookies on ungreased baking sheet according to manufacturer's instructions, spacing them at least 1" apart. If dough is too soft, cover and refrigerate for 10–15 minutes before pressing cookies.
Bake for 10 minutes, until edges are lightly browned.
Transfer cookies to wire rack and let cool. Repeat with remaining dough.

Williams Sonoma Gluten-Free Butter Cookie Mix