Almond Shortbread Cookies

1/2 cup cold butter
1/3 cup powdered sugar
1/4 teaspoon vanilla
1/2 cup tapioca flour
1/4 cup sweet rice flour
2 Tablespoons Potato Starch
2 Tablespoons arrowroot powder
2/3 cup sliced almonds

Combine butter, sugar and vanilla in food processor until just blended, add all dry ingredients and leave processor running until it all forms a ball.

Preheat oven to 350 degrees.

I use a pizza stone or clay pie plate to bake the cookies.  If using a pizza stone or clay, butter it and place it in the freezer while making the dough.

Place the dough on the stone, top with parchment paper and use a rolling pin to flatten it to about 1/3 of inch in thickness.  If using a pie plate or shortbread pan, press the dough in very quickly with your fingers, avoiding letting the butter melt. 

Press the almonds into the dough evenly.

Place them in the freezer for about 10 minutes.

Bake until golden brown, about 22 to 27 minutes.

Carefully cut hot shortbread into pieces and then cool completely on the stone.

Store in a container with a tight fitting lid.