Here are 2 that might help. You could cut them in Chrstmas shapes. HTH

Lee

MELT-IN-YOUR-MOUTH SHORTBREAD
[adapted from The Food Allergy Cookbook]

1/2 cup cornstarch
1/2 cup icing [confectioner's] sugar
1 cup rice flour
3/4 cup butter

Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1" balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 (F) [150 (C)] for 20-25 minutes or until edges are lightly browned.

Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.

Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

---

GLUTEN FREE LEMON SHORTBREAD
recipe by jackandfiona

This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.

35 biscuits
35 minutes
10 mins prep

250 g butter
1 1/2 cups maize cornflour
1/2 cup rice flour
3/4 cup chelsea icing sugar
1 teaspoon grated lemon rind

Preheat oven to 300º F(150º C)
Soften but do not melt the butter.
Mix all ingredients in a food processor until smooth and well combined.
Roll dough on a maize cornflour dusted surface to a 1 cm thickness.
Cut into fingers or press out shapes using a cookie cutter.
Place on a baking tray and prick with a fork.
Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
Cool on a wire rack and store in an airtight container.

For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.