These are sweet, sandy shortbreads that dissolve in the mouth. They also crumble in the making and require the patience of Job. But it's a religious season, so make like Job and be patient. For brown-sugar shortbread with a crunch, like my Scottish grandmother used to make, see Rebecca Reilly's Gluten-Free Baking, and roll the dough thin.
1/2 cup cornstarch
1/2 cup gluten-free icing sugar
1 cup white rice flour
3/4 cup butter
Sift cornstarch, sugar, and flour together. Add butter and mix with hands until a soft dough forms. Refrigerate at least one hour. Shape it into 1” balls. This might require patience, since the dough is super-crumbly and might need to warm in your hands before it will hold together. Place cookies 1 1/2” apart on a parchment-paper or silicone-sheet lined unrimmed cookie pans. Flatten very gently with a fork dusted with rice flour, if the cookies are not already too crumbly. Bake at 300F for 20 to 25 minutes or until edges are lightly browned. Allow to cool completely before removing from the pan.
These are really special if you dip their tops in melted chocolate after they have cooled.
