Gluten-Free Cherry Icebox Cookies - cooking recipe

Ingredients

1 cup butter (not margarine)
2/3 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups sweet rice flour
1/2 cup potato starch
1/2 cup light stoneground buckwheat flour
1 cup candied cherry, finely chopped (drained)

Preparation

Cream the butter and sugar together.
Beat in eggs and vanilla.
Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
Roll into logs about 2\" in diameter, wrap in plastic wrap and freeze overnight.
When ready to bake, slice logs thinly and place on a greased baking sheet.
Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
Enjoy!