1 1/3 cup white rice flour
1/2 sweet rice flour
1/2 cup arrowroot
1 tsp salt
1/4 tsp baking powder (corn free)
1/4 agar gum
14 tbsp butter, softened
1 tsp vanilla extract
*** 1 tsp almond extract for Almond shortbread cookies******
Preheat oven to 300 degrees.
Cream together butter and sugar until creamy. Add extract until a thick paste forms approximately 3 minutes. Do not over mix, cookies will crumble and fall apart.
In a seperate bowl mix together flours, salt, baking powder, agar, & salt. Dough will be very crumbly.
Mix together dough with hands, and press it together. Turn dough onto wax paper, it will be very crumbly. Press it together and shape it into a log. Roll it up in the wax paper and refrigerate for 10-20 minutes.
Cut the dough into 1/4 inch thick disks and place 2 inches apart on an ungreased cookie sheet.
Bake 30 minutes or until golden brown. Allow cookies to cool on pan for 5 minutes and transfer to wire rack to finish cooling.