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Holiday Baking Tip: Gluten Free Shortbread Cookies

Into the oven

I kicked off my holiday baking on Saturday with a batch of shortbread for the fall fair at my church.

My Mac recently died, and with it, all of my recipes, which I foolishly hadn’t backed up. So I attempted to remember my shortbread recipe, which didn’t work. My cookies melted together and then, when I attempted to remedy them, they turned out too dry and not sweet enough.

I decided today to re-try the shortbread and fix what went wrong.

This is what I came up with. They turned out pretty well.

Yield: Approx 20 cookies

½ C butter

¾ C icing sugar

½ C cornstarch

1 ¾ C white rice flour

1 tsp vanilla (optional)


-Preheat oven to 300 degrees Fahrenheit.

-Cream butter until light and fluffy.

-Sift in icing sugar and blend together well.

-Sift in cornstarch and blend well.

-Sift and blend in 1 cup of rice flour. Follow with remaining flour.

-Mix in vanilla.

-Refrigerate dough for a half hour.

-Shape dough into balls and place on aluminum foil lined baking sheet.

-If desired, press dough balls down with a fork.

-Bake for approx 15 minutes.

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