Gluten Free Vanilla Wafers

Ingredients:

• 1/2 cup superfine white rice flour
• 1/4 cup superfine brown rice flour
• 3 Tablespoon potato starch
• 1 Tablespoon tapioca starch (or cornstarch)
• 1/4 teaspoon xanthan gum (or guar gum, for corn-free)
• 3/4 teaspoon baking powder
• 1/3-1/2 teaspoon salt
• 1/2 cup (1 stick) butter (or Earth Balance spread), at room temperature
• 1/3 cup + 1 tablespoon sugar or (sugar-free substitute: birch derived xylitol, etc.)
• 1 large egg
• 4 teaspoons pure vanilla extract
• 1 tablespoon milk (cow's, almond, GF rice, etc.)

Instructions:

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Sift together the flour with the baking powder, and set aside.
3. In the bowl of your mixer, cream together the butter and sugar on medium speed for 2 minutes, scraping sides of bowl once mixed.
4. Add the egg and blend just until incorporated, scraping bowl as needed.
5. Add the milk and vanilla; and blend just until incorporated.
6. Add the flour mixture a little bit at a time, scraping the bowl, if needed. Place in the refrigerator to chill for about 25 minutes.
7. Scoop 1/2 tablespoon of the batter onto your oiled hands and roll into a ball. Add them to the prepared baking sheet, spaced about 1/2" to 1" apart. They don't spread. With oiled hands shape into desired form (round, oval, etc.) and press each piece of cookie dough to flatten to about 1 3/4 - 2" round or longer and narrower for oblong (rectangle or oval).
8. Bake for 15 minutes (or 17-18 minutes for browned edges and crispness ), rotating the pan halfway through the baking process for even browning.
9. Transfer the cookies, along with parchment paper, to a cooling rack to cool completely.

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