Gluten Free Jam Cookie

• 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)

1. *Set oven to 350u0b0F.
2. 1) Sift together white 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.

sweet rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan, salt, sugar, unsalted butter, egg, vanilla, butter, almond, powdered sugar, raspberry

Taken from www.food.com/recipe/gluten-free-jam-cookie-446853 (may not work)