Brazilian Corn Cookies

• 1 cup Gluten Free Corn Flour
• 1/2 cups White Rice Flour
• 1/2 cups Cornstarch
• 1/2 cups Shredded Coconut
• 1 teaspoon Baking Powder
• 1/2 cups Butter
• 1/2 cups Evaporated Cane Juice Sugar
• 1 whole Egg

1. Preheat oven to 350 F.
2. In a medium bowl, mix together the corn flour, rice flour, cornstarch, coconut, and baking powder; set aside.
3. In a second bowl, cream together the butter and sugar. Once combined, add the egg and stir again. Finally, add the dry ingredients and mix until combined. The dough will be smooth and firm.
4. Scoop cookie dough onto a parchment lined baking sheet using your preferred size of cookie scoop. Space them an inch or two apart. Bake for 12 minutes, or until golden.
5. Recipe adapted from bobsredmill.com.

flour, white rice flour, cornstarch, shredded coconut, baking powder, butter, sugar, egg

Taken from tastykitchen.com/recipes/desserts/brazilian-corn-cookies/ (may not work)