FOR THE COOKIES:
1.5 cups white rice flour
1.5 cups sweet rice flour (mochi)
1.5 cups oat flour
5 teaspoons baking powder
3 sticks butter (1.5 cups), room temperature
1.5 cups white sugar
3 large eggs
1 tbs vanilla extract (or almond)
1. In a medium bowl, whisk together 1.5 cups white rice flour, 1.5 cups sweet rice flour (mochi), 1.5 cups oat flour, 5 teaspoons baking powder, and a pinch salt.
2. In a stand mixer, beat 3 sticks butter with 1.5 cups sugar on high, until pale and fluffy. Beat in eggs one at a time, waiting for each egg to be fully incorporated before adding in the next. Beat an extra minute or two after last egg, and add vanilla.
3. With the mixer on low, fold in flour mixture, and mix until fully incorporated (with gluten-free baking you don’t really have to worry about over mixing). Remove from mixing bowl, and form into a large disc. Wrap with plastic wrap, and refridgerate until firm, about 2 hours (dough can be frozen or stored in this state).
4. When you ready to make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat. Roll out the dough onto a floured surface (I use sweet rice flour, since it’s the finest) to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes, and place in cookie sheet. Cookies will spread very little, so they can be close – about 1″ apart.
5. Bake cookies until just puffed and set, but before they have begun to brown around the edges. This will ensure a soft, soft cookie! Let cool, then transfer to a wire cooling rack. Cool completely before icing.