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In small mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, and salt. In large mixing bowl or bowl of stand mixer fitted with a paddle attachment, cream butter, shortening and granulated sugar together until a thick paste forms, about 30 seconds. Add eggs, one at a time. Blend thoroughly between each addition. Stop mixer and scrape down bottom and sides of the bowl. Add vanilla and mix until light and fluffy, about 20 seconds.
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Stop mixer. Add dry ingredients. Turn on mixer. Blend until a dough forms. Cover dough and chill for two hours or overnight.
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Preheat oven to 350°F. Line baking sheet with parchment paper. In small bowl, combined granulated sugar and ground cinnamon. Roll dough, about 1 tablespoon each, into balls. Roll dough balls into cinnamon sugar mixture and then place on prepared cookie sheet. Cookies will spread. Be sure to space the at least 2-inches apart. (I usually bake 9 cookies per rimmed baking sheet.)
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Bake until lightly golden brown and aromatic, about 15 minutes. Remove pan from oven. Allow cookies to cool for three minutes and then transfer to a wire rack to cool completely. Repeat with remaining dough.