---------- Recipe via Meal-Master (tm) v8.05
       Title: Gluten-Free Shortbread
  Categories: Cookies
       Yield: 4 servings
     1/2 c  Cornstarch
     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
     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
     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
     Flatten with lightly floured fork.
     Difficulty    : easy. Precision
       measure ingredients.
     Recipe By     : Eileen Kupstas kupstas@cs.unc.edu