Monday, December 19, 2011

Shortbread Cookies- GF

Going gluten free during the holidays can be hard  to do and  we need to have tasty substitutes too.
 Here is a good recipe just in time for the holidays.

1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1 cup rice flour
3/4 cup butter

Preheat oven to 300°F.
Sift cornstarch, sugar and rice flour together.  Add in the butter and mix with hands until soft dough forms. Refrigerate for one hour.
Shape dough into 1-inch balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.
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 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.


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