Wednesday, 7 December 2011

Shortbread Cookies


gluten free shortbread cookies
It's that time of year again... when you allow yourself to bake with real butter... and lots of it! At first I was planning to make this recipe with margarine (since that's what I had), but my mom adamantly informed me that shortbread is made with REAL BUTTER, and anything less is sacrilege. It's Christmas after all, right? But what if I would rather not gain ten pounds over the holidays? Apparently buttlerless shortbread cookies are not an option. And I'm not sure that eating less of them is an option either... these things seem to call your name from the freezer.

tea time
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

Indulge with me in buttery goodness this Christmas season!

(makes 30-40 cookies)
Ingredients

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)

Directions
(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

butter and icing sugar

with starches and flour added

balls of dough waiting to be pressed
cookies before baking

after baking


remove from pan only after completely cooled


34 comments:

  1. I just made these for a gift, and they are marvelous!!!! Thanks for posting this lovely, easy recipe!

    ReplyDelete
  2. Are these a suitable consistency for using a cookie press?

    ReplyDelete
    Replies
    1. I have never used one but give it a try and let me know how it works!

      Delete
    2. I was just wondering this. If you've tried this already would really appreciate your result :)

      Delete
  3. Wow, made these today and Wow, they are so good. They melt in your mouth like Shortbread should. Now if you want a thick and heavy shortbread these is not the recipe for you but a light, flaky and fall apart/melt in your mouth taste then this is it. I did use some arrowroot flour and some mix gluten free flour instead of the rice flour as I did not have some on hand. Thank you for posting this with pictures and all. I will try your other recipes as well.

    ReplyDelete
    Replies
    1. I'm glad you liked them! Good to know you can make some flour substitutions with similar results :)

      Delete
  4. I have made these with a cookie press and they turned out brilliantly. Thanks so much for this recipe. I wish it was the first shortbread recipe I tried :-) It will be the last! There is no need to continue the shortbread recipe search now.

    ReplyDelete
    Replies
    1. PS
      Here is a photo of them done with a press. http://supermelly.com/2012/12/10/christmas-cookies/image3/

      Delete
    2. Thanks so much for letting me know! The picture looks great :) I will add a note to the recipe

      Delete
  5. Wow, these are delicious! I used my mixer so they were super easy to make and turned out absolutely melt in your mouth delicious. Thanks for the recipe!

    ReplyDelete
  6. Well, bless your cotton socks.....yummmy goodness made easy!

    ReplyDelete
  7. I made these for my boyfriend's family as two people are gluten intolerant....they were so excited to eat a dessert that was not only gluten free but tasted so good. They were so yummy and did not last long!! I prefer these over the usual shortbread! thanks so much!!

    ReplyDelete
  8. Replies
    1. Probably. Just a little bit so it doesn't make the batter too thick. I haven't tried it but it sounds like it would be good. Let me know how it works out.

      Delete
  9. I just made your shortbread cookies -- they are delicious!!! I needed cookies for my gf son's holiday party in school and came across your blog. I'll be back for sure! I posted this page on my FB. My son just tasted them and said, "Congratulations, they're delicious." He's a tough critic, too! Brava for a great recipe. Amy

    ReplyDelete
  10. Sheri MacDonald22 December 2012 14:23

    These are very good cookies, my kids and others who have tried think they are as good, if not better than regular shortbread. I find they taste better though, as do all shortbread, with a bit of icing spread on top. That also makes them a bit more festive as well.

    One thing I found helped was chilling the dough before forming into balls or using in a press.

    Thanks for sharing!

    ReplyDelete
    Replies
    1. Yes, chilling the dough would definitely help if you're finding it too soft. You're welcome and I'm glad you enjoyed them!

      Delete
  11. Great news to avoid GMO corn, I wanted to substitute something in for the cornstarch (over 90% of corn is now GMO). So I tried potato starch and it worked! without reading the blog my husband tasted one and said "wow these really melt in your mouth". Sweet news from a non-GF taste tester! Thanks :)

    ReplyDelete
    Replies
    1. Good to know! Thanks for sharing. Glad they went over well with your husband. I had similar results with mine :)

      Delete
    2. If you buy organic cornstarch at a health food store it will be GMO free. I use "Lets do it organic" brand.

      Delete
  12. would this also work with putting it on the counter lightly floured with all purpose gluten free flour, patting down to flatten then cutting out with a cookie cutter? (actually top of wine glass but cookie cutter sounds better. LOL)

    ReplyDelete
    Replies
    1. These cookies work better if kept small because they are pretty crumbly. The dough might be too soft to roll out, but you could always give it a try and make them in to balls if it doesn't work. If you do try cutting them out, use a very small glass.

      Delete
    2. just finished making the cookies and they are delicious. Much more crumbly than what I am used to. Only difference between my recipe and yours is the flour. I would definitely not use a cookie cutter (or wine glass) as I mentioned above. I don't think it would work out as well. Thanks so much for the recipe. My daughter is thrilled she can have shortbread cookies again.

      Delete
  13. very good cookies, although too much butter

    ReplyDelete
  14. omg i have never made short bread cookies at all but i have eaten them and love them. I made these as i am gluten free and they were so delicious even my children love them.
    Thank you for the great recipe!

    ReplyDelete
  15. I used all purpose gluten free flour and they turned out great! I actually prefer these over the regular ones. Yum

    ReplyDelete
  16. These are delicious! I made some last night with my own modifications. (added 1 tbsp of coconut flour to the dough and substituted half the RI e flour with Gluten free bisquick) yummy! Thanks!

    ReplyDelete
  17. Am I the only failure here? These cookies were horrible! Oh yes - they melt in your mouth.......if you can get them there without being all over your lap. Very disappointed in wasting my time trying this, but, have to try to find out.
    Before I try any more gluten free baking please tell me - is everything going to fall apart like this? As far as taste my husband said not bad which is a compliment because I am known a s a pretty good short bread maker, but to me they tasted "gritty" - is this another adjustment that comes with gluten free? (Please take my comments sincerely - truly meant to be and appreciate people are trying to come up with gluten free recipes - but no, I wouldn't try this recipe again.) I also did roll some out - just had a cookie sheet full of crumbs even when cooled. Now, anyone have a recipe calling for lots of short bread crumbs?

    ReplyDelete
    Replies
    1. Try the shortbread from yammies gluten freedom. I have had great success with all the recipes I've tried from that site. I'm 6 months into gluten free recipe trying, and hers is the only site I have learned to trust so far.

      Delete
    2. These cookies are quite crumbly compared to most gf baking. That's just the style of this kind of shortbread. I definitely wouldn't try rolling them out... I think that would make it worse. Some gf baking can be gritty and crumbly, but I find that most of my recipes don't turn out that way. Good Luck!

      Delete
  18. Would these do well being mailed across the country to family?

    ReplyDelete
    Replies
    1. If they were very well protected they might make it. They crumble quite easily though, so I'm not sure if it would be worth it.

      Delete