1/2 lb butter, softened
3/4 c sugar
1 egg yolk
1-1/2 c all purpose gluten-free flour mix
1/2 c cornstarch
pinch salt
Cream the butter and sugar on low speed of an electric mixer until just combined. Beat in the egg yolk, then the flour mix, cornstarch, and salt, until the mixture barely holds together. Shape the dough into an 8- or 9-inch cakepan. Refrigerature until firm, about 30 minutes. Bake in a 275 F oven for 30 minutes until just firm. Remove from the oven, let cool for a minute, then gently remove from the pan with a spatula. This is great served for dessert with strawberries and whipped cream for the Feast of Firstfruits, as the shortbread contains no leaven.
The original shortbread recipe is from Mark Bittman’s How to Cook Everything; I adapted it to be gluten- free.
