Gluten Free Polenta Cakes With Dried Cranberries

• 1/2 cup butter at room temperature
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons rum pure, do not use flavored rum as it may contain gluten
• 1/2 cup dried cranberries
• 1/4 cup candied orange peel chopped
• 1 1/2 cups brown rice flour sifted
• 1/8 teaspoon salt
• 1/3 cup polenta
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• confectioners' sugar for dusting

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. Cream butter and sugar with an electric mixer until combined, but not fluffy. Add egg, vanilla, and rum and mix until smooth.
3. In a separate bowl stir together sifted rice flour, cornstarch, polenta, salt, baking powder, and baking soda.
4. Add dry ingredients to butter mixture on low speed until just combined. Stir in cranberries and candied orange peel by hand.
5. Form walnut size balls and place on prepared sheets. Bake for 8-10 minutes and let cool on wire racks.
6. Dust with confectioners' sugar.

butter, brown sugar, egg, vanilla, rum pure, cranberries, candied orange, brown rice, salt, polenta, cornstarch, baking powder, baking soda, confectioners

Taken from www.yummly.com/recipe/Gluten-Free-Polenta-Cakes-with-Dried-Cranberries-1657973 (may not work)