Lemon Shortbread Cookies

[Dee]

1 1/3 cups white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch or arrowroot
1 teaspoon salt
1/4 teaspoon GF baking powder
1/4 teaspoon xanthan gum
14 tablespoons butter, softened Earth Balance DF/SF
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
Preheat oven to 300°F.
Line baking sheet with parchment paper.
In small bowl, whisk together white rice flour, sweet rice flour, cornstarch or arrowroot, salt, baking powder, and xanthan gum.
In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, lemon zest, and vanilla extract together, on medium-low speed, until a thick paste forms.
Add dry ingredients.
Mix until a dough forms.

Lightly white rice flour a piece of parchment paper.
Turn dough out onto parchment paper and shape dough into a disk. Roll dough out, about 1/4-inch thick.
Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart.
Chill rolled out cookies on cookie sheet for about 8 minutes.
Bake until cookies are lightly golden brown on the edges about 25- 30 minutes. Allow cookies to cool on the pan a few minutes and then transfer to wire rack to cool.