Gluten-Free Shortbread

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Title: GLUTEN-FREE SHORTBREAD
Categories: Cakes, Cookies
Yield: 4 servings

0.50 c Cornstarch 0.50 c Icing [confectioner's]
Sugar 1.00 c Rice flour
175.00 g Butter

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for 20-25
minutes or until edges are lightly browned. .SH "Variations"

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

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

Difficulty : easy. Precision
: measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

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