Shortbread

1/2 c. shortening (or 1/3 c. butter)
1/2 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla

Combine all ingredients in a food processor. Mix for 1 min. Form into a large circle on a cookie sheet. Cut into 8 slices. Bake at 350 degrees for 17 mins. Cool 30 mins. Reslice; sprinkle with powdered sugar.

For Lemon Shortbread: increase rice flour to 3/4 c. and add 1 T. lemon juice. Ice with:
1 c. powdered sugar
2 tsp. lemon juice
2 tsp. lemon zest