1 cup brown rice (short- or medium-grain)
1 teaspoon baking powder
1/4 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter
(for dairy-free, sub non-hydrogenated shortening or margarine)
1/2 cup Rapadura sugar (or granulated maple sugar)
2 large egg yolks
1 teaspoon vanilla extract
Heat oven to 350 F. Grease cookie sheet.
Grind rice in a flour mill or nut or seed mill (or use 1 1/3 cup rice
flour).
Stir in baking powder and salt. Set aside.
Cream butter and Rapadura until light and fluffy. Add yolks and vanilla
and beat to incorporate. Fold in dry ingredients; do not overbeat. Pinch
off pieces of dough and roll between palms of hands to form 3/4-inch
balls.
Set the balls 2 inches apart on a prepared cookie sheet. Lightly butter
the
bottom of a drinking glass. Dip the glass in Rapadura and flatten balls
of
dough into disks about 2-inches wide and 3/16-inch thick. Redip the
drinking glass in sugar as necessary. Bake for 10 -12 minutes or until
the bottom is lightly browned and the cookies are lightly colored.
Carefully
transfer the cookies to a rack as they are fragile when hot; they crisp
as
they cool. Yield: 2 dozen cookies.