Lemon Sugar Cookies

• 2.3 ounces brown rice flour (about 1/2 cup)
• 1.8 ounces almond meal flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 4 tablespoons butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon rind
• 2 large egg yolks

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, baking powder, and salt in a medium bowl, stirring with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add lemon juice, vanilla, rind, and egg yolks; beat until blended. Add flour mixture, 1/4 cup at a time, beating after each addition.
4. Cover a large baking sheet with parchment paper. Shape dough into 20 balls. Place 2 inches apart on baking sheet. Bake at 350u0b0 for 15 to 20 minutes or until lightly browned. Cool 5 minutes on pan. Remove cookies from pan; cool completely on wire racks.

brown rice, flour, flour, starch, xanthan gum, baking powder, salt, brown sugar, granulated sugar, butter, lemon juice, vanilla, lemon rind, egg yolks

Taken from www.myrecipes.com/recipe/lemon-sugar-cookies-0 (may not work)