A very simple and traditional favorite.
Shortbread Cookie Cut-Outs
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1 cup rice flour
- 3/4 cup butter
- Sift together the dry ingredients, then mix in the butter and knead until it forms a dough.
- Put the dough in the refrigerator and let it set for about an hour or so.
- Take dough out of the refrigerator and roll shortbread into small ball like shapes, then press to make flat. Place onto a lightly greased baking pan and bake at 375°F for 20-25 minutes (make sure you let the cookies cool at least 10 minutes to let them set and harden before removing them).