Shortbread

There's nothing like a 'melt in your mouth' shortbread when having a cuppa tea.
This recipe will not fail in creating afternoon tea delight!  It's a tasty, tender
blend of goodness!  You may substitute all-purpose flour for the cornstarch and
rice flour if you'd like, but I think you'd like the recipe best as written.

1/2 cup cornstarch
1/2 cup powdered sugar
1 cup sweet rice flour
3/4 cup vegan margarine or Spectrum shortening


1. Sift cornstarch, powdered sugar and rice flour together. Add margarine.
Mix with hands until soft dough forms. Refrigerate one hour.

2. Shape dough into 1" balls. Place about 1 1/4" apart on
greased cookie sheet; flatten with lightly floured fork.

3. Bake at 300 F for 20 to 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. OR Mix in 2 tbsp
finely chopped peel and/or 2 tbsp finely chopped nuts. Flatten with
lightly floured fork.