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Gluten-Free Shortbread

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CATEGORY CUISINE TAG YIELD
Cakes, Cookies 4 Servings

INGREDIENTS

1/2 c Cornstarch
Sugar
175 g Butter
1/2 c Icing [confectioner's]
1 c Rice flour

INSTRUCTIONS

From: "0000000ccccccc" <wlockman@ra1.randomc.com>
Date: Tue, 21 May 1996 22:31:40 +0000
1.  Sift cornstarch, sugar and rice flour together.
2.  Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.
3.  Shape dough into 2  1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for 20-25
minutes or until edges are lightly browned. .SH "Variations"
1.  Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.
2.  Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts.
Flatten with lightly floured fork.
Difficulty    : easy. Precision
: measure ingredients.
Recipe By     : Eileen Kupstas kupstas@cs.unc.edu
Posted to Master Cook Recipes List, Digest #93

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