Melt-in-your-mouth shortbread

Yield: 16 Servings

Measure Ingredient
½ cup Cornstarch
½ cup Icing (confectioner's) sugar
1 cup Rice flour
¾ cup Butter

From: nazhuret@... (Tery Monteve) Date: 14 Nov 1994 06:13:17 -0500 This recipe comes from

From The Food Allergy Cookbook

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 1-¼ 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.



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