GLUTEN FREE SHORTBREAD COOKIE RECIPE RECIPES

Steps:

• Line two large baking sheets with parchment paper. Set aside.
• In a large mixing bowl, cream together butter and granulated sugar. Be sure not to overmix as you do not want to incorporate too much air into the mixture.
• Add vanilla extract to the butter mixture and stir until combined.
• Sift together salt and gluten-free flour blend and gradually add to the butter mixture until combined.
• Turn the dough out onto a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Then roll it out to ? inch thickness.
• Take the top sheet off and cut out circles with a cookie cutter 1.5 inch in diameter. Pierce each cookie with a fork to create small holes in the center.
• Place the cut-outs onto the prepared baking sheets and freeze for 20-30 minutes, until firm. You can also let chill in the refrigerator for an hour or more instead.
• While the dough is chilling, preheat the oven to 350F.
• When the dough is ready, place the shortbread in the oven and bake for 13-15 minutes, until the edges are slightly brown and the top of the cookies are no longer shiny.
• Let the cookies cool in the pan for 10 minutes before moving to a wire rack to finish cooling. Cookies will be fragile until cooled.

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
• Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
• Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
• Store in an airtight container for up to two weeks.