Preheat oven to 325°F and line baking sheets with parchment paper or Silpat sheets.
Whisk together the flour, xantham gum (if needed), baking powder, baking soda and salt until combined.
Add the remaining ingredients, one by one, using a paddle attachment on your mixer, beating well after each addition. The batter will seem thick but will be thin enough to pipe thru a plain pastry piping tip.
(See above post for tips on using a cookie press.) Pipe about a tablespoonful of dough onto the prepared baking sheet, leaving about a 1 inch space between. The cookies should have minimal spread. Chill the raw cookies in the freezer for a few minutes until firm.
Once firm, place the baking pan in the center of your oven and bake for about 15 minutes or until the cookies are a uniform tan color. If you aren’t using a Silpat sheet, allow the cookies to cool slightly before attempting to move them to a cooling rack.