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All,

I'm so sorry about the missing recipe. I thought it was attached.

Enjoy,
Mignon



I read a shortbread recipe in the current issue (April 2007)
 of the "Everyday with Rachel Ray" magazine and decided to see if I could
make it gluten free. It only listed 3 ingredients. Flour, sugar, and butter.
I substituted the flour with cornstarch and was very pleased with the
results. Give it a try & see what you think.

one (1) cup cornstarch (or whatever you use for flour)
one third (1/3) cup brown sugar
one (1) stick unsalted butter

Preheat the oven to 350 degrees. Using an electric mixer, combine the flour
(cornstarch), butter and sugar. Press the dough evenly into a 9 inch square
baking pan. Bake until golden around the edges, 18 to 20 minutes. Let the
shortbread cool slightly in the pan, then cut into 16 squares and transfer
to a rack to cool completely.  As Rachel Ray says, Yumm-O!!


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