Melt-in-your-mouth Short Bread Cookies: Gluten-free

I don’t usually cook with butter because my stomach can’t handle it or at least it can’t handle a lot of it. But who can resist the fabulous taste of fresh butter cookies. Not me. Here goes:

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

Directions:
Sift cornstarch, sugar and rice flour together. Add butter.
Mix dough with hands until soft dough forms. Refrigerate one hour. Shape dough into 1-inch balls and place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 degrees 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 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.

I got the original recipe right here.