| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Cookie |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cornstarch |
| 1/2 |
c |
Icing (confectioner's) sugar |
| 1 |
c |
Rice flour |
| 3/4 |
c |
Butter |
INSTRUCTIONS
From: nazhuret@copper.ucs.indiana.edu (Tery Monteve)
Date: 14 Nov 1994 06:13:17 -0500
This recipe comes from http://www-sc.ucssc.indiana.edu/cgi-bin/recipes/
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 1-1/4 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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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