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1995-09-27
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From: nazhuret@copper.ucs.indiana.edu (Tery Monteve)
Newsgroups: rec.food.recipes
Subject: Shortbread
Date: 14 Nov 1994 06:13:17 -0500
Organization: Indiana University, Bloomington IN
Message-ID: <3a7god$9ja@junior.wariat.org>
References: <egross.1307.2EBFDB8B@mailer.fsu.edu>
This recipe comes from http://www-sc.ucssc.indiana.edu/cgi-bin/recipes/
From The Food Allergy Cookbook
MELT-IN-YOUR-MOUTH SHORTBREAD
* 1/2 cup cornstarch
* 1/2 cup icing [confectioner's] sugar
* 1 cup rice flour
* 3/4 cup butter
Sift cornstarch, sugar and rice flour together. Add butter. Mix with
hands until soft dough forms. Refrigerate one hour. Shape dough into
1" balls. Place about 1-1/4 inches apart on greased cookie sheet;
flatten with lightly floured fork. Bake at 300 (F) [150 (C)] 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 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts.
Flatten with lightly floured fork.