Two recipes I have been asked about

I have been asked, on a number of occasions, for my recipe for both my Gluten-Free Shortbread cookies and the Apple Cheddar Soup (the version I have noted here is also Gluten Free but you don't have to make it that way) I like to make. For no reason I can think of, I have decided to post them here for all to enjoy.
If you happen to try either of these then let me know how they turn out for you.

GLUTEN-FREE SHORTBREAD COOKIES

½ cup GF corn starch
½ cup GF icing sugar
1 cup + 2 Tbsp. Pamela’s Baking and Pancake Mix
¾ cup unsalted butter, room temperature

Mix dry ingredients together well. Using knives or a fork cut the butter into the dry ingredients and blend until dough is soft and smooth. Put the entire lot into the refrigerator for 30-40 minutes. (This is essential for GF Shortbread cookies.)
Remove and rapidly roll (it is important for the dough to stay cool/cold) into 1 inch balls. DO NOT FLATEN!
You can add chopped cherries or nuts to the top if you would like. We usually don't.
Return unused dough to refrigerator until you are ready to use it.
Bake in a 300F oven (150C) for 15-20 minutes or until the edges are slightly brown.
Cool on cookie sheet for 2-5 minutes before transferring to a wire rack.

GF COOKIES are VERY fragile.

These taste like old fashioned-gluten filled shortbread cookies. I promise!


CHEDDAR AND APPLE SOUP

INGREDIENTS:
¼ cup unsalted butter
2 small apples – peeled, cored and chopped
1 large leek – whites only, sliced
1 large carrot – chopped
1 stalk of celery – chopped
¼ cup of flour (I use Pamela’s Baking and Pancake Mix)
2 ½ cups chicken stock
1 ½ cups apple cider or juice
1 tsp. curry powder
1 tsp. ground cumin
pinch of hot pepper flakes
8 oz. (225 gm.) pkg aged cheddar (shredded)
1 cup grated Parmesean cheese
white pepper
chopped parsley/chives

DIRECTIONS:
Using a large, heavy dutch oven, melt the butter over medium heat. Add apples, leek, carrot and celery stirring often, and cook until soft.
Sprinkle in the flour to coat the vegetables and cook for 2-3 minutes. Gradually whisk in chicken stock, apple juice/cider, curry, cumin and red pepper flakes. Bring to a boil and then simmer on low for 15-20 minutes.
Remove from heat and allow to cool for 30 minutes – lid off.
Puree
**You can prepare to this point and then freeze to store for use at a later date or keep in the refrigerator for 1-2 days.**
Return soup to low and heat well, though don’t bring it to a boil.
Gradually whisk in the cheese and continue to heat until the cheese melts.
Garnish with white pepper and parsley/chives.