Decorated or not, the buttery crisp deliciousness of shortbread is always a treat; AND… the rice flour takes this shortbread to extra heights in light and crispy!
Preheat oven to 300°F (150°C). Line cookie sheets with parchment paper.
In a medium sized bowl, sift together the flour, cornstarch, and icing sugar.
Blend the butter into the dry mixture until smooth.
Form dough into a ball and flatten between 2 parchment papers using a rolling pin.
Cut the dough into desired shapes (or use a cookie press, or just make 1″ balls and flatten with a fork)
Bake for 15-20 minutes until the cookies just start to brown around the edges. Don’t let them get too brown!
Let cool on a wire rack.
Trick: 4 tbsp of flour can be substituted with cocoa powder to obtain some Chocolate Shortbread Cookies.
Gluten Free Vanilla Cupcake Mix
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