1 Cup Splenda Granulated
1 Egg White or Organ No Egg Egg Replacer
1 tsp Vanilla
1 Cup Brown or Sweet Rice Flour
1 Cup Potato Flour
Cream together butter blend, add Splenda, and cream again. Beat in egg white or egg replacer and vanilla. Sift Rice Flour and Potato Flour, add to creamed mixture and mix again. Chill in the refrigerator.
Roll dough into small balls and place on baking sheet; flatten balls with a fork and bake in 375 Degree Oven 9-10 Minutes.
Yields About 6 Dozen Cookies.