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(Gluten Free)

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

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

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