Gluten Free Italian Ricotta Cookies

240g (8.5 oz) *Flour Farm Organic Gluten Free Flour Blend or mix your own with the following proportions:
- 70 g superfine sweet rice flour
- 70 g superfine brown rice flour
- 57 g tapioca flour
- 23 g almond flour
- 21 g coconut flour
1 tsp Baking Soda (4.5g)
1/4 tsp Extra Fine Pink Himalayan Salt (1.5g – use 1/2 tsp if butter is unsalted)

145g (5.1 oz) Sweet White Rice Flour
145g (5.1 oz) Brown Rice Flour
115g (4 oz) Tapioca Flour
50g (1.8 oz) Almond Flour
45g (1.6 oz) Coconut Flour

In a medium mixing bowl, whisk together the dry ingredients.
In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and zest. Beat on medium until pale and fluffy. Don’t forget to scrape down the sides of the bowl during this process.
Add the ricotta, vanilla, and egg to the creamed mix. Beat on medium-low until blended.
Slowly add the whisked dry ingredients to the wet as you beat on low. Scrape down the sides and bottom of the bowl and blend on low again until mixed.
Cover the bowl to prevent drying out and place in the refrigerator for 2 hours (or up to 2 days)
Place oven rack in the center of oven and pre-heat to 350-F.
Scoop chilled dough out onto parchment lined baking sheets about 2 inches apart using a melon ball scoop (about 20 grams each).
Bake for 12-14 minutes. Cookies will appear golden on top and a darker golden-brown on the bottom. Allow to sit on the baking sheet for a few minutes before transferring to a cooling rack.
Cool completely and then dust with powdered sugar. If you prefer to use a glaze, refer to original recipe (linked on top of page).