8 ounces cream cheese
4 tablespoons butter (half a stick)
½ cup superfine brown rice flour, plus more for rolling the dough
¼ cup superfine sweet rice flour
¼ cup potato or tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1 tablespoon raw sugar plus more for sprinkling (or use regular sugar)
½ teaspoon kosher or fine sea salt
1 – 10.5 ounce jar apricot butter