Gluten-free Cherry Icebox Cookies

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 cup butter (not margarine)
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups sweet rice flour
• 1/2 cup potato starch
• 1/2 cup light stoneground buckwheat flour
• 1 cup candied cherry, finely chopped (drained)

Recipe

• 1 cream the butter and sugar together.
• 2 beat in eggs and vanilla.
• 3 work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
• 4 if the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
• 5 roll into logs about 2" in diameter, wrap in plastic wrap and freeze overnight.
• 6 when ready to bake, slice logs thinly and place on a greased baking sheet.
• 7 bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
• 8 enjoy!