In a large mixing bowl, cream butter and sugar. When mixture is smooth and velvety, add vanilla and blend well.

In another medium-sized bowl, mix flour, xanthan gum and salt.

Slowly add flour mixture to butter mixture, stirring to combine, until you have a big, sticky ball of dough with excess flour dusted over the top and sides.

Use your hands to fold in the excess flour, kneading to combine. (The dough contains no gluten, so don’t worry too much about overkneading.)

Roll dough into several logs of about an inch in diameter, wrap in wax paper and refrigerate for 3 hours or up to 2 days.

Preheat oven to 350 degrees. Grease two or three baking sheets with butter, or line with parchment paper.

Remove dough logs from refrigerator, and place on a flat surface that’s been dusted with gluten-free flour. Using a sharp knife, cut dough into 1/8-inch slices. Place on baking sheets. Lightly flatten the edges of each cookie with a fork.

Bake until cookies are golden brown, about 10 to 15 minutes. Cool and serve as is, or frost them before serving.