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Melt-in-your- Mouth Shortbread




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Adapted by Lothlan Olson from the cornstarch box.



List of Ingredients




1/2 cup cornstarch
1/2 cup icing [confectioner' s] sugar
1 cup rice flour
3/4 cup butter (not casein-free)


Recipe



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.

Note: This recipe is GF but not CF. If you substitute cf margerine for the butter the recipe may not turn out as well as using butter. If tolerated clarified Ghee would be a more suitable substitute.

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.