in Keeping with the Tradition

Only a small batch but something different.  These are gluten free.  Maria gave me a cook book that uses potatoe starch and cornstarch in lieu of the usual rice flour for gluten free.  However, they are really good tasting so I am happy about that.  I also made some cinnamon bread yesterday and shortbread cookies, all with the potatoe and corn starch and they are very tasty with a great texture.