Gluten-Free Shortbread Creams - cooking recipe

Ingredients

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)

Preparation

Preheat the oven to 325\u00b0F. Line two baking pans with parchment paper.
Sift cornstarch, flours and powdered sugar twice into a bowl. Rub in butter, using fingertips, until a dough forms.
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.
Bake 15 mins, until pale golden. Cool in pans 5 mins. Remove from pans; completely on wire rack.
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.