Gluten Free Jam Cookie

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 cup sweet rice flour
• 1/2 cup tapioca flour
• 1 1/4 cups cornstarch
• 1/8 cup potato starch (plus extra 1/8 cup for rolling this out)
• 1 teaspoon baking powder
• 2 1/2 teaspoons xanthan gum (can be skipped if needed)
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup unsalted butter (room temperature)
• 1 medium egg
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon butter flavoring
• 1/4 teaspoon almond extract
• 1 cup powdered sugar
• 1/2 cup jam (i like seedless raspberry and apricot)

Recipe

• 1 *set oven to 350°f.
• 2 1) sift together rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
• 3 2) cream butter and sugar on med-high in mixer with whip.
• 4 3) add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
• 5 4) carefully add in dry mixture on low speed and mix until just combined.
• 6 5) dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker).
• 7 6) cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "o".
• 8 7) slide a spatula under them to transfer to ungreased cookie sheets. take scraps a cut-outs, roll again (will not get tough).
• 9 8) bake for about 11-12 minutes, do not let these brown. cool completely on wire rack, dust "o" shapes with powdered sugar while still warm.
• 10 9) spread 1 tsp of jam/jelly on circles, carefully press the dusted "o" on top.
• 11 *can use any shape cut out, hearts would be perfect for valentine's day.