Gluten-Free Cream Cheese Butter Cookie Recipe

Note: I tested various gluten-free flours, both prepackaged and from scratch and of those I really liked Domata Gluten Free Flour the best. Of those made from scratch I like “Silvana’s”. (recipe below)
Flour should be weighed for most reliable results.
1 cup butter softened
3 oz. cream cheese softened
1 egg
⅞ cup sugar (184g or ¾ plus ⅛ cup)
1 teaspoon vanilla
3 cups plus ⅛ (493g) Domata Gluten Free Flour or *Silvana’s Gluten free flour (scoop-don’t sift flours)
Mix butter and cream cheese together in mixer on med- high until creamy.
Add egg, vanilla, and sugar till fully incorporated and creamy, scraping down sides when needed.
On lowest speed add flour and mix, scraping down sides often. Mix till flour is well incorporated.
Divide dough into 2-3 portions, form into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours, overnight, or freeze for later use. (Best when used within 6 months)
Bake cookies on parchment paper at 350˚F, turning the cookie sheet about halfway through baking time. Approx. 6-11 minutes total baking time. Times vary according to size and thickness of cookie.
* Cookies made with Silvana's are fragile until cooled! Let cool on parchment before removing with spatula.
*Silvana’s Kitchen Gluten-Free All-Purpose Flour-(makes more than you need for this recipe)
Makes: About 4 pounds (can be halved)
Prep Time: 15 minutes
6 cups (870 grams) white rice flour
3 cups (375 grams) tapioca flour
1½ cups (246 grams) potato starch
2 tablespoons (17 grams) xanthan gum
1 tablespoon (10 grams) salt
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthan gum. Transfer unused flour to an airtight storage container and place in a cool, dry place or refrigerate.