I miss those melt in your mouth sugar cookies that my Grandmother used to make so I converted her recipe to gluten free. Be careful to bake these beauties until very lightly browned. Eight minutes is about right. For more decadence, try making these into a cookie sandwich with dulce de leche in the center.

about 4 dozen

1 cup Rice Flour

3/4 cup Cornstarch

3/4 cup Tapioca Flour

2 1/2 tsp Xanthum Gum

1/2 cup Butter, unsalted

1/2 cup Shortening

1/2 cup Sugar

1/2 cup Powdered Sugar

1 Egg

1/2 tsp Vanilla

1/2 tsp Cream of Tarter

1/2 tsp Salt

1/2 tsp Soda

Preheat oven to 350˚F. Line a pan with parchment paper. Set aside.

Combine rice flour, tapioca flour cornstarch, cream of tartar, salt and soda into a sieve and sift into a bowl. Set aside.

Cream butter, shortening, and sugars until fluffy. Beat in egg and add vanilla.

Add dry ingredients to creamed mixture. Blend well.

Form into 1/2″ balls (size of a marble). Don’t worry! They will spread a bit.

Lightly grease the bottom of a glass, dip it in granulated sugar and press on each ball to flatten.

Bake for 8 minutes. Don’t over bake.