Snow White Cookies (GF)

Step 1: In a mixing bowl cream butter and sugar until smooth.

Step 2: Add vanilla, cornstarch, and salt and combine well.

Step 3: Add the rice flour in two batches and combine well.

Step 4: If the dough feels too dry, add one or two tablespoons water (up to 4 tbsp if necessary)

Step 5: Divide the dough into two discs.

Step 6: Wrap in plastic and let chill in the fridge until firm enough to roll, about an hour.

Step 7: Preheat the oven at 170 C/ 340 F (I always bake cookies at 325F)

Step 8: Roll the dough on a lightly dusted surface (use rice flour).

Step 9: Cut out cookies using a cookie cutter.

Step 10: Transfer them to a parchment-lined baking tray.

Step 11: Alternatively, you can roll the dough into balls, flatten on your palm and place on a baking tray.

Step 12: Bake for 10 to 12 minutes until the edges just start to get a slight color.

Step 13: These cookies are white even after baking so it’s very easy to overbake them.

Step 14: When done, remove onto a cooling rack and cool completely.

Step 15: Then, transfer to an airtight cookie jar.

Step 16: These cookies will keep for up to 2 weeks.