Gluten Free Melt-In-Your-Mouth Shortbread

Recipe by Nana Lee
READY IN: 55mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE #1 - See the variation on the dough by Chef #1178009.
  • NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
  • NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
  • 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 300ºF(150ºC) 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 citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
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