Gluten Free Shortbread Cookies

Hello Peter
I have a recipe for shortbread cookies from the back of the Canada Cornstarch box that required wheat flour.  I had to come up with a replacement for the flour, and wasn’t certain what to do.  Then I came up with an idea, tried it, and found it to be as good as the original!

Here is the recipe, and a couple of hints for the baking.

from Margaret Schneider.

Ingredients:

1/2 cup cornstarch
1/2 cup icing or powdered sugar
1/3 cup potato flour
1/3 cup sweet rice flour
1/3 cup tapioca flour
(These 3 flours replace the white flour)
3/4 cup of softened butter
(I use either vanilla or almond flavoring, about 1 scant teaspoon.)

Method:

Sift together the cornstarch, icing/powdered sugar, and flours.
Blend in butter and flavoring until a soft, smooth ball forms.
Shape into 1″ balls, and chill 30-60 minutes.
Place 1 1/2 ” apart on a cookie sheet, and flatten slightly with a fork.
Makes 24 cookies. However the recipe can be doubled.
Bake 300 F for 15 – 20 minutes.

* Watch that they don’t brown, you want to pull them out while they look a smidge underdone ~ the idea is that they DO NOT brown on the bottom!

Happy Eating!