Recipe(tried): Gluten Free Shortbread Cookies for Trish/PA

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
(see below for variations)

Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour.

Shape dough into 1-inch balls. Place about 1 1/4-inches apart on greased cookie sheet; flatten with lightly floured fork.

Bake at 300 degrees F for 20-25 minutes or until edges are lightly browned.

Variations:

Form balls as above and:

Roll in finely crushed corn flakes or crushed nuts.

OR Press top of ball with thumb. Add a dab of jelly.

OR Mix in 2 tbsp. finely chopped peel, candied fruit, and/or 2 tbsp. finely chopped nuts. Flatten with lightly floured fork.