Cherry-Almond Shortbread

1. 1

   Cream butter, vanilla and powdered sugar until pale and fluffy. Add flour, rice flour and cornstarch then stir in milk. Fold in cherries and almonds and mix until just combined. Knead until smooth then divide in 1/2 and roll each portion into an 11 inch log. Wrap in parchment paper and chill for about 1 hour, or until firm.

2. 2

   Preheat oven to 350u00b0F. Cut logs into 1/3 inch slices then place cookies 1 inch apart on greased baking trays. Bake for about 13 mins, or until golden. Let cool on trays. Serve.

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