Nothing gets me in the Christmas mood like baking cookies all day long! This year, I improved the shortbread recipe I used last Christmas. I must give credit to The Brighter Side of Gluten Free for this lovely recipe. My soon to be in-laws loved them so much last year they asked for more this year. I mailed them from Mississippi to Kentucky, and I'm told that they made the trip just fine.
I changed the ratio of flour and cornstarch this year. I added another 1/2 cup of flour and took away 1/2 cup of cornstarch for a more sturdy cookie. And, as you can see, I added Ghirardelli Dark Chocolate on top of half and turned the other half into pecan sandy's by placing a pecan half on each one.
Enjoy these tasty little cookies any time. No need to wait until Christmas!