---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GLUTEN-FREE SHORTBREAD
  Categories: Cakes, Cookies
       Yield: 4 servings
  
    0.50 c  Cornstarch                       0.50 c  Icing [confectioner’s]
            Sugar                            1.00 c  Rice flour
  175.00 g  Butter                         
  
   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
  
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