| 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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