|Butter||3⁄4 Cup (12 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Brown rice flour||1 1⁄2 Cup (24 tbs) (Whole Wheat Pastry Flour May Be Substituted)|
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Peach preserves||1⁄4 Cup (4 tbs)|
In a large bowl, beat together butter and honey.
Beat in egg yolks and vanilla.
Mix in rice flour and whole wheat pastry flour.
Roll dough into a ball, wrap with plastic wrap, and chill until firm, about 2 hours.
Preheat oven to 325 °F.
Divide dough into 24 pieces, and roll each piece into a ball between palms of your hands.
Press balls flat with heel of hand onto ungreased baking sheets.
Make an indentation in the middle of each cookie with a finger.
Fill indentations with Peach Preserves.
Bake in 2 batches on middle shelf of oven for 15 to 18 minutes.
Allow to cool on baking sheets.