Rice Cookies

224 grams/ ½ Cup butter
80 grams/ ¾ Cup confectioners sugar
5 grams/ 1 teaspoon vanilla extract
16 grams/ 2 tablespoon cornstarch
30 grams/ 2 tablespoon water (up to 3 if itís too crumbly)
181 grams/ 1 ¼ Cup rice flour


In a bowl beat the butter and confectioners sugar until smooth.
Add the vanilla and the cornstarch and continue beating until fully incorporated and airy.
Add the rice flour and the water and continue mixing until fully incorporated.
Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.
Roll into a log and with the help of a knife cut out cookie disks. Place in the baking pan.
Take to the oven and bake for 10 to 12 minutes or until done.

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