Carol L. Cain
Melt-in-your-Mouth Shortbread
[from _The Food Allergy Cookbook_] 1/2 cup cornstarch 1/2 cup icing [confectioner's] sugar 1 cup rice flour 3/4 cup butter 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. 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.