<<Disclaimer: Verify this information before applying it to your situation.>> Hi all. I found one other shortbread recipe I managed to leave out of my summary. The ingredients were listed in U.S. measurements when I received it. I'm going to try to convert them and include both--BUT since they were originally by volume, so are the conversions. I was at a loss as to how to get them into weight measurements. I am far from a mathematician! And thanks to those of you who sent me recipes from other printed sources. I'm not including those here, though, because I'm personally uncomfortable with posting copyrighted materials in such a public forum. Shortbread 1/2 c. cornstarch (118 ml.) 1/2 c. powdered (confectioners) sugar (118 ml.) 1 c. white rice flour (236 ml.) 3/4 c. butter (177 ml.) Sift dry ingredients. Rub butter in by hand. Refrigerate for one hour. Roll into balls and place 1/2 inch apart on ungreased cookie sheet. Press with fork. Bake at 300 F (150 C) for 20 minutes. NOTE: For those of you who may never have made shortbread in either your pre-Celiac days or in your current incarnation, purists insist on using butter--no substitutes. Best to all--Jane Smith from Pennsylvania