Gluten-Free Shortbread Creams

• 3/4 cup gluten-free cornstarch
• 2/3 cup fine rice flour
• 1/2 cup besan (chickpea) flour
• 1/2 cup powdered sugar
• 12 tbsp (1 1/2 sticks) butter, at room temperature
• None None FOR THE CREAM FILLING
• 1 1/4 cups powdered sugar, sifted
• 2 tbsp butter, at room temperature
• 2 tsp hot water
• None None Pink food color (optional)

1. Preheat the oven to 325u0b0F. Line two baking pans with parchment paper.
2. Sift cornstarch, flours and powdered sugar twice into a bowl. Rub in butter, using fingertips, until a dough forms.
3. Roll heaping teaspoon measures of dough into 32 balls. Place on prepared pans. Dip a fork in cold water. Press back of fork on top of each ball to flatten and leave a decorative pattern.
4. Bake 15 mins, until pale golden. Cool in pans 5 mins. Remove from pans; completely on wire rack.
5. Meanwhile, for the cream filling, beat powdered sugar, butter and 2 tsp hot water in medium bowl with electric mixer until creamy. Add a drop or two of food color, if desired. Sandwich cookies with filling.

cornstarch, rice flour, flour, powdered sugar, butter, cream filling, powdered sugar, butter, water, food color

Taken from recipes-plus.com/api/v2.0/recipes/33067 (may not work)