Combine the rice flour, cream of tartar, baking soda, Xanthan Gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and Gluten-Free Vanilla Powder (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired.

Bake at 350-degrees for 12 minutes. Cool on a wire rack.

Recipe makes about 20 cookies.