|gluten free shortbread cookies|
These light (and no, not in the fat content sense), buttery, sweet little wafers will melt in your mouth. Plus, shortbread is perfect for making gluten free because it's supposed to be a little crumbly. I don't even bother making wheat shortbread cookies anymore because everyone likes these just as much, if not more. Shortbread is my husband's favourite Christmas treat, and he is just as happy with these GF ones instead.
These cookies are really easy to make and keep very well in the freezer (next to the fudge... oh dear). I often just eat them frozen. You can also just let them thaw at room temperature, but I'm not sure how they would hold up in the microwave. I use rice flour, corn starch and tapioca starch, but they can also be made without the tapioca starch (see alterations in recipe). Some people do fancy things to shortbread like dipping them in chocolate. We like them plain, but if you're gifting these cookies, chocolate might be a nice touch.
|freeze in a festive tin|
(makes 30-40 cookies)
1 cup Butter, Softened
1/2 cup Icing Sugar
1 tsp Vanilla Extract
1 cup White Rice Flour
1/2 cup Corn Starch
1/2 cup Tapicoa Starch (or another 1/2 cup Cornstarch)
(note: I have also been told that these cookies work well with a cookie press)
Whip or beat butter until smooth.
Add icing sugar and vanilla. Beat until smooth.
Sift together corn starch, tapioca starch, and rice flour. Slowly incorporate into mixture.
Roll batter into 1" balls and place on a cookie sheet with 2" between them. (Dough will be soft but shouldn't stick to your hands because of the butter)
Flatten balls with a fork dipped in icing sugar.
Bake at 325 for 20-25 minutes or until bottoms begin to brown slightly.
Let cool completely on baking sheet before moving them. Otherwise they might crumble.
Store in airtight container on the counter for 1 week or freeze for up to a few months.
|butter and icing sugar|
|with starches and flour added|
|balls of dough waiting to be pressed|
|cookies before baking|
|remove from pan only after completely cooled|