This was my first time integrating rice flour into a cookie recipe. I only had brown rice flour on hand and it went a charm. The texture and subtlety of the cookie hold up well to the sweet icing. I had to improvise a little with the decorating sugar, mixing it with edible food coloring and a little water to give it this fushia tint. Thank you for this beautiful recipe, giving us a much appreciated flowery taste in this quebecer cold season.