Holiday Baking Tip: Gluten Free Shortbread Cookies
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.