Gluten-Free Shortbread

Directions

Sift cornstarch, sugar and rice flour together.

Add butter.

Mix with hands until soft dough forms.

Refrigerate one hour.

Shape dough into 2 ½ cm balls.

Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork.

Bake at 150 cup for 20 to 25 minutes or until edges are lightly browned.

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.