Ingredients:
1/3 cup white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/2 cup tapioca flour
1/2 cup sorghum flour
1 tsp. salt
1/4 tsp. baking powder
1/4 tsp. xanthum gum
14 Tablespoons of butter
3/4 cup granulated sugar
1 tsp. vanilla extract
Preheat the oven to 300F degrees. Place Silpat or parchment paper on two cookie sheets
Mix together in a medium bowl all of the dry ingredients. Set aside.
In a stand mixer with the whisk attachment, mix together, butter, sugar and vanilla. Mix for 2 minutes on medium speed.
Gradually add the dry ingredients, scraping down the bowl. Mix on medium for 3 minutes. Will make pea sized dough.
Shape ping-pong sized balls of dough. Place on cookie sheet and with thumb make a deep indentation.
Bake for 25 minutes. Remove and using 1/2 tsp of your favorite preserves, place carefully on each cookie. Bake an additional 5 minutes. Remove from oven and allow to cool completely.
Bon appetite!
