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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