Adjust oven rack to middle position and preheat oven to 375℉. Line 2 rimmed baking sheets with parchment paper.
Bake until cookies are edges are golden brown, about ten minutes. Allow cookies to cool on the baking sheet for about three minutes. Transfer cookies to a wire rack to cool completely.
Repeat with remaining dough. (If the dough won't release from the press during the second batch of cookies, stir in a little water, about 1-3 teaspoons. Sometimes the dough stiffens between batches. Adding water solves the problem.) Allow baking sheet to cool between batches or the cookies will spread.
* Bob's Red Mill 1:1 Flour was used to test this recipe. If you don't have this flour, replace it with a gluten-free all-purpose flour blend that contains xanthan gum OR with 1 ¼ cups white rice flour, ½ cup sweet rice flour, ¼ cup potato starch, ½ teaspoon xanthan gum. Whisk ingredients together and then use as directed in the recipe.