Beat
the butter and sugar in a large bowl with an
electric mixer at high speed until creamy. Mix in
the rice flour.
Add the eggs, beating to form a
smooth dough. Press the dough into a disk, wrap in
plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 300°F/150°C/gas 2. Butter two
cookie sheets. Roll out the dough on a surface
lightly dusted with rice flour to a thickness of 1/4
inch (5 mm).
Use a 2-inch (5-cm) cookie cutter to
cut out the cookies. Gather the dough scraps,
re-roll, and continue cutting out cookies until all
the dough is used.
Use a spatula to transfer the
cookies to the cookie sheets, placing them
1
inch (2.5 cm) apart.
Bake for
15-20 minutes, or until just golden. Transfer to
racks to cool.
Cookie
Recipes - Gluten-Free Cookies Recipe
