Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

These cookies are simple to make and the perfect ultimate buttery cookie to dip into coffee. These cookies have been adapted from my mother-in-law Helen's famous cream cheese cookies.

Servings

1 cup potato starch (or corn starch)
2 tsp Gum, xanthan
0.25 cup powdered sugar
1 cup unsalted butter (2 sticks)
3 cup cream cheese , softened
1 cup sugar
1 raw egg yolks
1 tsp vanilla extract
1 cup Flour, sorghum, sweet white, whole, stone ground
0.33 cup white rice flour
0.75 cup Flour, tapioca, stone ground
0.33 cup Flour, garbanzo bean, stone ground (or corn flour, almond flour, hazelnut flour)
1 tsp salt

1 Preheat oven to 350°F.
2 In a large bowl cream together butter and cream cheese, add sugar and blend until smooth.
3 Add egg yolk and vanilla to butter mixture and mix to combine.
4 In a small bowl combine flour blend, salt and xanthan gum.
5 Combine wet and dry ingredients until a nice dough forms.
6 Shape cookies into small balls and make a thumb print in the center.
7 Place cookies on a cookie sheet and bake for 10-12 minutes until they are just a hint of a light golden in color.
8 Remove from the cookie sheet and place on aluminum foil or a rack to cool.
9 Sprinkle with powdered sugar and store in airtight container until ready to use.

Cookies can be kept in an airtight container for weeks, or can be stored in the freezer and defrosted when ready to use. Dough can also be made ahead and wrapped in plastic and refrigerated or frozen until ready to use.