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This is a beautiful cookie. Tender and flavorful, they practically melt in your mouth. I substituted a commercial gluten free flour mix (Cup4Cup) so that relatives with wheat sensitivities could enjoy these cookies. I prefer to weigh my flour, particularly when using gluten free. I also let the dough rest a bit before spooning out and baking. As with rice flours, the dough goes from sticky to light and fluffy within 30 minutes.