Ingredients
- 4 egg yolks
- 1/2 potatoe starch
- 300 gr sugar
- 230 gr crisco
- 130 gr rice flour
- 85 gr cornstarch
- 85 gr tapioca flour
- 9 gr baking powder
- 4 gr vanilla
- 3 gr salt
Blend sugar and shortning. Add egg yolks and flavoring. Mix dry ingredients and add to first mixture. This will seem crumbly but work dough with your hands until you can form balls. Roll out 0 cm thick on waxed paper Bake on GREASED cookie sheet 375 deg 8-10 min From The Gluten Free Gourmet; Living well without Wheat. These are both kid and adult tested. ( in other words I like them too) Frances ----
