Gluten-Free Cookies

Whisk together rice flour, cornstarch, and salt.

Cream the butter and powdered sugar together until light and fluffy.

Stir in the lemon zest, lemon juice, and vanilla until well combined.

Slowly incorporate the dry ingredients, stirring until just combined.

Divide the dough in half and roll each portion into a log about 1½ inches in diameter.

Shape into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Slice the chilled dough logs into ¼-inch rounds.

Place the cookies on the baking sheet, leaving 1 inch between cookies.

Refrigerate the sliced cookies for 15 minutes before baking.

Bake for 10-12 minutes until it is barely golden around the edges.

Cool for 5 minutes, then toss gently in powdered sugar while still warm.

Cool completely on a wire rack, then toss in powdered sugar again.