---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Gluten-Free Shortbread
  Categories: Cookies
       Yield: 4 servings
  
     1/2 c  Cornstarch
            Sugar
     175 g  Butter
     1/2 c  Icing [confectioner’s]
       1 c  Rice flour
  
     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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