Gluten Free Shortbread Cookies recipe

Originally posted April 11, 2014

I adapted this recipe from a regular recipe and I have to say, it’s just as good. I do believe my English mother-in-law would have approved.

When making these cookies, make sure you use xanthan gum. I taught a cooking class one day and the student forgot the xanthan gum. That cookie looked good and smelled good but when we tried to take them off of the tray, they crumbled. Don’t worry; we didn’t throw them out. These were still edible but I wouldn’t bring them to a party.

Another tip for baking any gluten-free cookie is to make sure you use either parchment paper or a silicone baking mat. These will stick to a regular baking sheet.

What if you are dairy-free? No problem. I suggest using organic shortening if needed, which can replicate the texture of butter very well.

The recipe has no eggs so if you make it dairy-free, it will also be vegan. Enjoy!!

Gluten-Free Shortbread Cookies

Yield about 24 cookies

• 1 cup unsalted butter, softened (or dairy-free shortening for dairy-free option)
• 1/2 cup confectioner’s sugar
• 1 teaspoon pure vanilla extract
• 2 cups Amy’s gluten-free flour blend or a rice-tapioca-potato starch based gluten-free blend
• 1/2 teaspoon xanthan gum (omit if your blend has gum)
• 1/4 teaspoon fine kosher or sea salt

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1. In a large bowl, cream softened butter and confectioner’s sugar until light and smooth.
2. Mix in vanilla extract.
3. In a separate bowl, whisk gluten-free flour blend, xanthan gum, and salt.
4. Add dry ingredients to the butter mixture and mix just until a soft dough forms. Do not overwork the dough.
5. Shape dough into a disk, wrap, and chill 20 to 30 minutes if needed for easier handling.
6. After you put the dough in the fridge, preheat oven to 325°F. Line 2 baking sheets with parchment paper or silicone baking mats.
7. Remove dough from fridge and wait 5 minutes. Roll dough between two sheets of parchment to about 1/4-inch thickness. Cut into desired shapes. Or roll into a log and cut circles.
8. Transfer to prepared baking sheets and bake 12 to 16 minutes, until edges are just lightly golden.
9. Cool on the pan for 5 minutes, then move to a wire rack to cool completely.