Shortbread cookies are an old Christmas standby. These are gluten-free for those of us who are wheat sensitive. They are so simple with only 4 ingredients. They melt in your mouth, leaving just the deliciousness behind like a sweet memory.
Pre-heat oven to 300 degrees F. Line cookie sheets with parchment paper.
Dry Ingredients: (Sift very well in separate bowl)
1 cup rice flour
1/2 cup icing sugar
1/2 cup cornstarch
3/4 cup room temperature butter
Cream butter until light and fluffy. Add dry ingredients and mix until smooth dough forms. Put dough in fridge to firm up for 1 hour. Once chilled, take out and make 1 inch balls. Place balls on parchment paper lined cookie sheets, 1 1/2 inches apart. Use a fork dipped in powdered sugar to flatten balls. Bake for 20-25 minutes until edges are slightly browned. Let cool on pan for 5 minutes before transferring to cooling racks. Enjoy. Cheers, Michele