This recipe comes to us from Lucy Shriver at the Gluten Free Kitchen.

1 ½ cups brown rice flour
½ cup tapioca starch
½ Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Vanilla
1 Cup Sugar
½ Cup Butter, Softened
2 Eggs, beaten

In a medium size bowl, mix brown rice flour, tapioca starch, salt, and baking powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies.

Bake on an un-greased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan.

I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a ½ inch of dough and placed on cookie sheet). When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite gluten-free chocolate frosting on each cookie, place a Hersheys kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hersheys kiss, to make it resemble a hat band. If you need a icing recipe, please e-mail me and I will be happy to mail them. ( I use a butter cream icing.).

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