Shortbread Cookies

1/3 cup softened butter (but not melted)
1 cup powdered sugar
1/4 cup oil
3/4 cups potato starch
1 cup cornstarch
1 tsp xanthan gum
1/2 tsp salt
3 Tbsp cream (but when I put it through the cookie press, I have been adding in about 2 additional Tbsp of cream to get it to the softer consistency...it doesn't make them spread much and we like them better this way. It won't go through a cookie press without the additional cream.)
1/4 tsp vanilla (optional)

Preheat oven to 325 degrees F.

In a large bowl, cream together the softened butter and the icing sugar (Important: if you are going to use a cookie press it is advisable to sift the powdered sugar, the potato starch and the cornstarch to remove all of the little lumps!). Add remaining ingredients. Mix well, being sure to remove all of the lumps.

Roll out this moist, soft dough on "floured" -- with cornstarch or icing sugar -- surface to about 1/4" thickness, or use a cookie press. Cut dough into desired shapes and prick with a fork if the traditional shortbread look is desired.

Use a spatula to lift the cookies from a floured surface to greased baking sheet (if you are using a cookie press do NOT grease the sheet or the cookies will not stick when you are trying to form them!). Bake until just the slightest hint of browning occurs.