Rice Flour Cookies

• 100 grams Butter (bring to room temperature)
• 50 grams Sugar (cane sugar)
• 1 dash Vanilla extract
• 20 grams Grated yamaimo yam (refer to the Helpful Hints)
• 80 grams Rice flour (Joshinko)
• 20 grams Corn starch (or katakuriko, tapioca flour)
• 60 grams Rice flour (Joshinko)
• 20 grams Cocoa powder
• 20 grams Corn starch

1. Mix the ingredients well with a wooden spoon until the mixture becomes smooth.
2. Divide the dough in half.
3. Add the plain dough and cocoa dough ingredients to each portion of the dough that was divided in half, and mix.
4. Cover with plastic wrap, and let them rest for 12-30 minutes in the fridge.
5. Form into your desired shapes, or cut out shapes with cookie cutters.
6. Bake in a preheated oven for 10-15 minutes at 180C.
7. You can also use matcha.
8. You can knead kabocha squash into the dough.
9. I cut out kabocha squash skin into shapes, and made Halloween cookies.
10. Cutting out shapes with cookie cutters makes the cookies look cute.
11. You can use this dough to make tart crusts!
12. !

butter, sugar, vanilla, yamaimo yam, flour, starch, flour, cocoa, starch

Taken from cookpad.com/us/recipes/149611-rice-flour-cookies (may not work)