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Madison Area Gluten Intolerance Chapter

Almond Tango Cookies

1 cup butter or margarine
3/4 cup granulated sugar

1/2 teaspoon vanilla plus 1/2 teaspoon almond extract (OR use all vanilla or all almond extract)

1 1/2 cups white rice flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
granulated sugar

Cream margarine or butter and sugar until light and fluffy. Stir in vanilla and almond extract. Mix together the flour, baking powder, salt and add gradually to creamed mixture, mixing well. Shape dough into one-inch balls. Place on ungreased cookie sheets, 2 to 3 inches apart. Flatten dough with bottom of glass dipped into sugar. Bake in 375° oven for 10 to 12 minutes. Cool a few moments before removing from sheet. Makes 48 cookies. (Delicious, white sugar cookie. Use colored sugar for Christmas)