Gluten Free Shortbread Cookies (YUM)

I can't remember where I got this recipe from, but yum yum yum they are delish!

1/2 cup cornstarch
1/2 cup icing sugar
1 cup rice flour
3/4 butter (I recommend Fleischmann's Lactose-free to avoid the Casein demon)

Sift cornstarch, sugar and rice flour together. Add butter and mix with hands until soft dough forms. Chill for one hour (or more) in the fridge.

Shape dough in 1 inch balls and place on a greased cookie sheet about 1 1/2 inches apart. Flatten with a lightly floured fork

OR

Roll in finely crushed corn flakes or nuts

OR

Press top of ball with thumb and add a dab of jelly

OR

just about anything you can think of - baking wise :)We flattened the dough into discs and baked them.

Bake at 300F for 20 to 25 minutes or until edges are lightly browned.

After cooling, we topped the cookie with a dab of icing and a maraschino cherry. Be warned, the cookies are crumbly.

Gluten free is fun ... hehehe