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| 1/2 Tasse | cornstarch |
| 1/2 Tasse | Icing (confectioner's) sugar |
| 1 Tasse | Rice flour |
| 3/4 Tasse | butter |
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This recipe comes from http://www-sc. Ucssc. Indiana. Edu/cgi-bin/recipes/ From The Food Allergy Cookbook
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.
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.
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