Betty Hagman's gluten free cookbook is great for this, but I also love the traditional Chinese almond cookies made with rice floue. I substitue half butter and half oil beated together for the mare traditional lard, since I try not to use crisco. These are crumbly, though.

Almond Cookies

Ingredients

1 cup shortening
3/4 cup sugar
2 eggs
1 tablespoon almond extract
2-1/4 cups rice flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blanched almond halves
1 egg beaten

Directions

In a large bowl with electric beaters, cream the shortening and sugar. Beat in the eggs, one at a time, and mix well. Add the almond extract.

In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours.