250 g white rice flour
250 g brown rice flour
150 g tapioca flour
150 g corn starch
100 g potato starch
90 g milk powder
10 g xanthum gum
1/2 tsp baking powder
1/2 tsp kosher salt
2 sticks room temperature unsalted butter
227 g sugar
1 egg
1/4 tsp almond extract
1/2 tsp vanilla extract
Whisk 440 g of GF flour with 1/2 tsp baking powder and 1/2 tsp kosher salt.
In stand mixer add two sticks of room temperature unsalted butter, 227 gm sugar. Cream with paddle at medium speed until sugar disappears. About three minutes.
Lower speed to medium-low and add one egg, 1/4 tsp almond extract, 1/2 tsp vanilla extract. Lower speed to low and add the flour mix in 4-5 batches.
Divide dough into two rectangular shapes and wrap. Refrigerate for at least 6 hours.
If chilling dough over night bring to room temperature for about 20 minutes on counter. Prepare two sheet pans with parchment. Sandwich dough with parchment and roll unti 1/4 thick. Squeeze together cracks. Cut with cutters. Transfer with offset spatula. Refrigerate cookies for 30 minutes.
Preheat over to 325 degrees. Start softening second batch of dough. Bake 8 minutes. Rotate top bottom front to back. Start checking at 6 minutes. Move pans to cooling racks. Leave them alone for 10 minutes. Repeat the baking with dough #2.