• In a mixer bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter together with the sugars, until pale and creamy. Add the vanilla. Sift together the the Ryze flour, tapioca starch, and salt. Add the flour mixture to the mixer, on low speed, and mix just until all the flour is incorporated. A food processor will also work by pulsing the machine to get a crumbly dough. Turn out and knead on a lightly floured (gluten free) parchment covered board for 2 - 3 minutes. Flatten to 2, 1" discs.  Wrap each in cellophane and refrigerate for 1 to 2 hours.
• Preheat the oven to 325 degrees F.

For Shortbread fingers:

• On a lightly floured parchment or between two parchment pieces, roll a disc to 1/8” - 1/4” inch thick.
• Cut into a rectangle 6 " wide for shortbread fingers, cutting into ¾” strips, and then cut the strips into two pieces 3" long. Pierce each shortbread with the tines of a fork in three or four places. Using a spatula, place on a parchment lined baking stone or baking sheet, 1 inch apart. The baking stone will take on the longer side of baking.
  
• Bake for 12-25 minutes or until light golden brown.**

For Cutout Cookies:

• On a lightly floured parchment or between two parchment pieces, roll the dough to 1/8" thickness and use cookie cutters to cut out. Place carefully a minimum of 1 inch apart on a parchment lined sheet. Bake for 12-22 minutes or until light golden brown.**
• Let the cookies cool on the pan for a few minutes before removing to a wire rack. Decorate with frosting piping or dip shortbread ends into melted dark chocolate and place on parchment for the chocolate to harden.