GF Sugar Cookies

I'm totally in love with the blog simply...gluten free by Carol Kicinski. My Mom and I saw her at a GF demonstration we went to and she was, by far, the most practical and down to earth of the demonstrators there. (She also has recipe sections for dairy free, egg free, vegan, etc. for those who need additional specialties.) I have yet to try a recipe from her blog that I didn't like. Today's recipe was taken from one for Vampire Eyeball Cookies...I just stopped at the sugar cookie stage. :) These got the stamp of approval from both my parents! I'm thinking of trying them again with dabs of jelly to make thumbprint cookies. Options, options...

1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 3/4 cups pastry quality gluten free flour*
2 tsp baking powder
1/2 tsp kosher or fine sea salt

*GF pastry flour: whisk together 2 1/4 cups super fine or Asian white rice flour, 3/4 cup sweet (glutinous) rice flour, 1 cup potato starch, 1/2 cup tapioca starch, 2 tsp xanthan gum. Will make about 4 1/2 cups of flour.

1. Preheat the oven to 350'F. Line 2 baking sheets with parchment paper.
2. In a medium bowl (or your Kitchen Aid if you have one, I just used a hand mixer), cream butter and sugar on medium speed until very light and fluffy--5 minutes. Turn the mixer to low and add the eggs, one at a time,  mixing in well and scraping down the sides of the bowl after each addition. Add the vanilla and mix well.
3. In a medium mixing bowl whisk together the flour, baking powder and salt. With the mixer on low, gradually add the flour and mix until combined. Scrape the sides and bottom of the mixing bowl well to make sure all the ingredients are well combined.
4. Form tablespoons of dough into balls and place on the prepared baking sheets about 3 inches apart--the cookies spread quite a bit while baking. (If desired, you can roll the dough balls in white sugar before putting on the baking sheet.) Bake 12-15 minutes or until they are just beginning to brown around the edges. Let cool on the baking sheets for 5 minutes then remove to a wire rack to finish cooling completely.
5. Frost and decorate as desired. Store cookies in a covered container. Can be made 2-3 days ahead.