This recipe comes to us from Claudia Celmer and Donna Knight.
1 cup sugar
1 teaspoon gluten free vanilla
1 teaspoon almond extract
¼ teaspoon salt
1 teaspoon gluten-free baking powder
4 cups brown rice flour
Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & ½ dozen cookies.