The butter should be room temperature before you start. I cut it in small cubes to get warm quicker
Add icing sugar to the butter
Mix the butter and icing sugar very well so there is no lump of butter visible. If the butter is not mixing well, that means it is still cold and not the room temperature
The mix should look like this
Add the vanilla extract and mix well
In a separate bowl mix the rice flour and corn starch
Add the flour mix to the butter and mix slowly
Massage it very well till it shapes a nice dough
Divide the dough into two parts and wrap. Then let chill in the fridge for at least 2 hours
Once the dough is chilled, massage it briefly (dont massage it too much or your hand temperature will make it soft)
Roll the dough until it is 1/4 inch thick. Place the cookie cutter and press.
If the dough sticks to roller, wipe the roller with flour.
remove the excessive dough and set aside for another batch
If the excessive dough is getting too soft and sticky, wrap it again and put in fridge for another 10
Min. Then repeat step 12
Preheat the oven to 350.
Place the cookies on a baking sheet. You will need to put parchment paper so the cookies wont stick to the sheet
Bake the cookies for 15-20 mins or until brown around the edges
Remove from oven and let it cool down for 10 min.
If you dont let the cookies cool down before removing it from the pan, it will crack