Week of Christmas Baking - Gluten-free Peppermint Shortbread Cookies

Gluten-free Peppermint Shortbread Cookies

These cookies have a texture similar to that of Russian Tea Cakes. They melt in your mouth.



1/2 cup starch (tapioca, corn, or potato) 

1/2 cup confectioner's sugar 

1 cup rice flour (1/2 c. brown, 1/2 c. white)

3/4 cup butter (no substitutes)

6 ounces Andes mint chips

Soften butter. Mix everything in a bowl with your hands until well blended. Put in refrigerator for an hour. Preheat oven to 300 degrees F. Make small balls with the dough and flatten with the palm of your hand. Bake on ungreased cookie sheets for 12-15 minutes. Let cool on cookie sheets, then transfer to a cooling rack.