by: Chef Ilona Daniel
2 cups white rice flour
2/3 cup sweet rice flour
1/3 cup cornstarch
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon xanthan gum
¾ butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs
2 teaspoons vanilla
In medium mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together butter and granulated sugar until a paste forms. Add eggs, one at a time. Blend until thoroughly incorporated. Stop mixer and scrape down bottom and sides of bowl. Add vanilla. Mix to combine.
Add dry ingredients. Mix until a dough forms. At first, dough will appear dry. After about 30 seconds of mixing, it will come together.
Divide dough into four equal pieces. Dab a generous amount of food color onto one of the dough pieces. Knead food color into dough. (You might want to wear plastic gloves or knead the dough in a plastic bag to avoid dying your hands.) Repeat until all dough is colored.
Pinch off about one teaspoon of dough from each colored ball. Roll dough into small balls. Press dough lightly together to form a square. (There will be two rows of two dough balls each.)
Roll dough into a long piece, about 8-inches. Colors blend as you roll the dough. Roll dough into a tight circle and place on prepared baking sheet.Bake for 10-12 minutes or until edges turn lightly golden brown.
Remove and transfer cookies to a baking sheet to cool.
Repeat with remaining dough.