A no-fail gluten-free version of a holiday classic.
YIELD
18 cookies
INGREDIENTS
1 cup butter (softened)
1/4 cup icing sugar
1/4 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 cup white rice flour
1/2 cup corn starch
1/2 cup tapioca starch
METHOD
Whip or beat the butter until smooth. Then add in icing sugar, brown sugar, white sugar and vanilla extract, beat until smooth. Sift the dry ingredients together slowly. Next, add the dry ingredients into the butter and sugar mixture. Bake at 325°F for 20 to 30 min or until the bottom of the cookies begin to brown slightly, then allow them to cool on the wire rack.
Curtosey of our friends at St Anne’s Spa in Grafton, Ontario. You can find the original post here.