¾ cup butter (softened)
½ cup cornstarch
½ cup icing sugar
1 cup featherlight gluten-free mix (1/3 c. tapioca starch, 1/3 c. cornstarch, 1/3 c. rice flour, 1 tsp. potato flour).
¼ – ½ cup ground almonds
Mix all ingredients together. Combine all ingredients. Roll into log shape. Refrigerate in waxed paper for 1-2 hours. Slice log into ¼ inch rounds. Place on cookie sheet. Bake at 300ºF. for about 20 minutes or until very lightly browned on edges.
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