1 cup sweet rice flour
1 cup tapioca flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup high-quality lemon olive oil
1 cup sugar, divided
1 egg
1/4 cup sour cream
3 tablespoons lemon juice
Zest of 1 lemon

In a large bowl, combine the sweet rice flour, tapioca flour, almond flour, baking powder and salt. Set aside.

In a second large bowl, use an electric mixer to cream the olive oil and 1/2 cup of the sugar until well combined. Add the egg and blend. Slide in the sour cream and lemon juice. Mix until a cohesive mixture has formed.

Slowly fold dry ingredients into wet ingredients, 1/4 cup at a time. Incorporating dry goods slowly improves texture of gluten-free baked goods.

Add the lemon zest at the last moment. Dough will be sticky.

Cover bowl and refrigerate dough for at least 2 hours, or overnight.

When ready to bake, preheat oven to 350 F. Place the remaining 1/2 cup of sugar in a bowl. Line a baking sheet with parchment paper.

Form dough into small balls. Roll each ball in bowl of sugar and place dough balls on prepared baking sheet. Bake about 10 minutes. Remove from oven and let cool for 10 minutes on baking sheet.

Cookies will be soft and cakey, not crisp. Carefully transfer cookies to a cooling rack to rest for another 5 minutes, during which time they will harden.

Makes 10 large or 15 small cookies.

— Recipe from "Gluten-Free Girl," by Shauna James Ahern.