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Here's a summary for a message I posted requesting shortbread recipes.
Unfortunately I have not yet had a chance to try any of them.  You know how
the holidays go.

One person suggested Pamela's Pecan Shortbread (available in health food stores)

One suggested Bette Hagman's shortbread recipe in one of her books--but
another said that she didn't care for it.

Another suggested the recipe in Jacqueline Mallorca"s "The Wheat-Free Kitchen."


Shortbread recipe #1 (adapted from a recipe from a Scottish grandmother):

Weigh the following ingredients:

7 ounces softened butter
6 ounces gf flour mix (Hagmans was suggested)
3 ounces rice flour
3 ounces cornstarch
3 ounces sugar

Rub dry ingredients into butter.  Knead until soft.  Press into tins (3 8"
cake tins work well).  Crimp edges and prick the surface with a fork.  Bake
at 325 F about 1/2 hour until golden brown.  Score with a sharp knife and
sprinkle with sugar.


Shortbread recipe #2 (from England):

Heat oven to 350F or 180C.

110G (4 oz) gluten free flour mix
50g (2 oz) cornflour
110g (4 oz) butter
50g (2 oz) caster sugar

Sift the mix and the cornflour.  Add the sugar.  Rub in the butter until the
mixture starts to bind together to form a dough.  Knead it slightly until it
is smooth and soft.  Place the dough in a 18 cm (7 inch) flan ring or a
baking tray and press evenly to fit the ring.  (Or roll the dough out to a 1
cm thickness and cut into rounds or fingers--bake 10-15 min)  Mark the round
with the back of a knife into 8 triangles and bake for 15-20 min. until
light golden brown.  Sprinkle with sugar.  Cool before removing from tin.


Shortbread recipe #3

This sender suggested that these basic cookies could "pass" as shortbread.

1 c. sugar
1 c. softened butter
1 egg
2 c. gf flour mix
1 t. vanilla (optional)

Mix and bake (375 F for 9 minutes)