1 cup Coconut Sugar
1/2 Cup Butter
1/3 Cup Almond Milk
2 tsp Vanilla

3/4 Cup White Rice Flour
1/3 Cup Coconut Flour
2 Tbsp. Potato Starch
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 Cup Almonds, sliced

Preheat oven to 350*. Cream together butter and sugar with an electric mixer and beat two minutes.  Add Vanilla and Almond Milk and beat for an additional minute. In a separate bowl, mix together dry ingredients except Almonds.  Add dry mix to wet ingredients and briefly mix, then add Almonds.  Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on greased cookie sheet and bake 10-12 minutes.  Makes 24 delicious cookies.