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Sweet Rice Flour Shortbread Cookies

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"Adapted from an old family recipe, you'll need to make these gluten-free shortbread cookies in large batches to keep them around long enough for company!"
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1 h servings 93
Original recipe yields 72 servings (6 dozen)


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  1. Sift cornstarch, icing sugar, sweet rice flour, tapioca, sorghum, and white rice flours together in a large bowl. Blend in butter until a soft, smooth dough forms.
  2. Shape dough into 1-inch-thick logs. Wrap in plastic and refrigerate until firm, 30 to 60 minutes.
  3. Preheat the oven to 300 degrees F (150 degrees C).
  4. Slice cold dough into 1/8-inch rounds. Place rounds 1 1/2 inches apart on a cookie sheet.
  5. Bake in the preheated oven until edges are firm and tops are still pale, 15 to 20 minutes. Transfer to a rack to cool.

Nutrition Facts

Per Serving: 93 calories; 5.8 9.9 0.4 15 41 Full nutrition

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