this blog so I started with her recipe and reduced the sugar. Actually the rice flour in these is very good- gives it a sandy texture. And who doesn't love browned butter?
Brown 13 TB butter. Pour into heatproof container and cool.
2.5 C gluten free flour (I use a mix that is predominantly brown rice flour, with some potato starch and tapioca starch)
1 tsp xanthan gum
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp kosher salt
2 tsp cinnamon
Now combine with the wet:
the browned butter from above
Shape into a log, roll in wax paper and refrigerate at least 1 hour.
Prepare a plate with chunky turbinado sugar and/or regular sugar and cinnamon.
Slice the log into 1/3 - 1/2 inch thick slices. Push each cookie dough disc into the sugar/cinnamon and flatten a bit to soften the cut edges. Place on cookie sheet.
Bake at 350F until firm- it took my oven 15-18 minutes with two cookie sheets baking at the same time.