This is a slightly adapted, well-loved jam cookie recipe. As I prepare to move, I try to eat up everything in the pantry so I don't have to move it. This is how I ended up with rice flour cookies.
These cookies are dead easy to make. They're made of just under 1 cup of rice flour which is combined with just under 1/2 cup of margarine that's been creamed with 1/4 cup of sugar and a tsp of vanilla.
They're allowed to rest in the fridge for 20 minutes, then rolled into 15-20 small balls and pressed flat, with a small dollop of jam in a thumbprint in the middle.
Bake these beauties at 350 degrees for 15-30 minutes (they're done when they start to go slightly brown, and how long it takes depends on how large you made them). Enjoy!
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