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(Makes 18-20 cookies)
This is a gluten-free recipe. If you want to make using regular flour, substitute out the sweet rice flour and white rice flour with regular flour and omit the xanthan gum.
- 1 cube butter (8 tablespoons)
- 1/2 cup sugar plus 1 ½ tablespoon sugar
- 1 egg
- 1/2 cup sweet rice flour
- 1/2 cup white rice flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon xanthan gum
Preheat oven to 375 degrees F.
In a large bowl, cream butter, and sugar. Add egg and stir. Add gluten-free flours, cream of tartar, and xanthan gum, mixing well.
Drop by spoonfuls on ungreased cookie sheet. Press with the back of a spoon or moist fingers to form a dollar-sized pancake shape.
Bake 10-12 minutes. Should be lightly brown around edges when removed from oven. Let cool 1 minute, then remove from tray and set on racks to cool. These get very crisp. May be decorated with colored sprinkles, powdered sugar, or nuts, if you like, when warm.
* Store in an airtight box or freeze. These are great freezer cookies.
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