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1/2 c. butter, room temperature 1/4 c. granulated sugar 1/2 c. brown sugar, packed 1 tsp. pure vanilla extract 1 large egg, room temperature 3/4 c. white rice flour 1/4 c. + 2 Tbsp. tapioca starch/flour 1/4 c. + 2 Tbsp. potato starch (NOT potato flour) 1/2 tsp. baking soda 1/2 tsp. salt 1/2 c. white chocolate chips 1/2 c. dried cranberries In a large mixing bowl, beat together butter and sugars until smooth and creamy. Add vanilla and egg and beat 1 to 2 minutes. In a medium mixing bowl, whisk rice flour, tapioca flour, potato starch, baking soda, and salt. Add dry ingredients to wet ingredients and mix until combined. Str in which chocolate chips and dried cranberries. Cover bowl and refrigerate for 2 hours (can be refrigerated up to 24 hours). When ready to bake, preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Let dough come to room temperature while the oven preheats. Drop dough by measured tablespoonful, 2 inches apart, onto prepared baking sheet. Press down slightly on each cookie. Place in preheated oven and bake 12-14 minutes or until set. Cookies will continue to cook on the pan after removed from the oven. Let cool 1 to 2 minutes on pan; then transfer to a cooling rack. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |