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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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