Vegan gluten free cashew rosewater shortbread

1 1/4 cup oat flour
1 1/4 cup sorghum flour
3/4 cup sugar
1 cup tapioca starch
3 Tbl cornstarch
1/8 tsp salt
3/4 pound margarine or coconut oil
1/2 cup raw cashew
2 Tbl rosewater
Mix first 4 ing. In food processor, add margarine in chunks continue blending, add nuts continue add rosewater.
Spoon onto baking tray. Bake for 20 ish minutes or until golden around edges. Let cool. Glaze..
1 cup powder sugar
1 Tbl rosewater
1-2 Tbl hot water.
Whisk together, careful not to make too thin. Drizzle over cooled cookies with fork.

Eat em up!