Cinnamon Horchata Cookies

• 1 cup unsalted butter 1 cup = 226 g, at room temperature
• 1/2 cup confectioners' sugar 1/2 cup = 57 g
• 1/2 teaspoon pure vanilla extract 1/2 tsp. = 1 g
• 1 1/2 cups all purpose flour 1 1/2 cups = 180 g
• 1/2 cup brown rice flour 1/2 cup = 64 g
• 1 teaspoon ground cardamom 1 tsp. = 2.3 g
• 3/4 teaspoon ground cinnamon 3/4 tsp. = 1.72 g
• 1/4 teaspoon fine sea salt 1/4 tsp. = 1.5 g
• 1/2 cup granulated sugar 1/2 cup = 100 g
• 1/2 teaspoon ground cinnamon 1/2 tsp. = 1.15 g

1. Position an oven rack in the center of the oven and preheat the oven to 350u0b0F/180u0b0C/gas 4. Line 2 baking sheets with parchment paper. Set aside.
2. Place the butter in the bowl of your KitchenAid(R) Stand Mixer fitted with the flat beater. Attach the KitchenAid(R) Sifter + Scale Attachment to your mixer. Close the ingredient valve. Weigh the confectioners' sugar in the ingredient hopper. Turn the mixer to low speed, open the ingredient valve, and sift the sugar into the mixer bowl. Add the vanilla, and stop the mixer once to scrape down the sides of the bowl. Continue to cream the mixture until the sugar is incorporated and the butter fluffy, about 2 minutes. Close the ingredient valve and weigh the flours, spices, and salt, taring the scale between ingredients.
3. With the mixer on medium-low speed, open the ingredient valve, and sift in the flour mixture. Be careful not to overmix the dough. Remove the mixer bowl, and use a rubber spatula to blend any flour remaining on the sides of the bowl.
4. To form the cookies, divide the dough into 24 rounded tablespoon-size portions. (Using a small tablespoon cookie scoop works well and yields the right amount of cookies.) Roll each portion into a ball, and then gently press and flatten the ball between your palms to form a patty, 1-in/2.5cm in diameter and 1/2-in/12-mm thick.
5. In a small bowl, whisk together the sugar and cinnamon.
6. Toss each cookie evenly in the cinnamon sugar, shaking off the excess. Place the cookies at least 1-inch apart on the prepared baking sheets. Freeze the cookies for one hour prior to baking. This step helps the cookies keep their shape. (At this point, the cookies could be packed between sheets of waxed paper, placed in a freezer-tight container, and frozen for up to a month. Bake the cookies straight from the freezer.)
7. Bake until the edges are lightly golden and the cookies are firm, 18 to 20 minutes, rotating the pans from front to back and between upper and lower racks halfway through.
8. Let the cookies cool for several minutes on the baking sheet before transferring to a wire rack to cool completely. They will keep in an airtight container for at least 1 week.

butter, sugar, vanilla, flour, brown rice flour, ground cardamom, ground cinnamon, salt, sugar, ground cinnamon

Taken from www.yummly.com/recipe/Cinnamon-Horchata-Cookies-9007724 (may not work)