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Gluten free shortbread cookies Recipe

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This recipe for Gluten free shortbread cookies is from The Oyetuga Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups (175 g) all purpose gluten free flour

1/4 cup (36 g) cornstarch (or try arrowroot)

3/8 cup (75 g) granulated sugar

1/8 teaspoon kosher salt

8 tablespoons (112 g) unsalted butter, softened

Can add other ingredients for alternate flavors. 2tblsp Cocoa powder, 2 tsp espresso powder, 1/3 cup toffee chips, 2 tsp lemon zest, 1/3 cup dried berries, 1/3 cup semi-sweet chocolate chips, etc.
Directions:
Directions:
Place all of the cookie mix ingredients in a large bowl, and whisk to combine well. Set the dry mix aside.

Create a well in the center of the dry ingredients, and add the butter. Mix until all of the dry ingredients are moistened with the butter, and then knead the dough with clean hands until it comes together.

The dough should be thick and smooth.

Place the dough on a large piece of unbleached parchment paper and roll into a tight cylinder about 1 1/2-inches in diameter. Square off the sides of the cylinder as you wrap it in the parchment paper, and twist the edges of the parchment to close.

Place in the refrigerator to chill for about 10 minutes or until firm.

Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

Remove cookie dough from the refrigerator, and slice by cross-section into 15 squares, each about 3/8-inch thick.

Place the squares about 1-inch apart from one another on the prepared baking sheet.

Place in the center of the preheated oven and bake for about 8 minutes, or until set in the center and very pale brown underneath.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze with flavor of choice; lemon, caramel, chocolate
Number Of Servings:
Number Of Servings:
15 cookies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My continued efforts to find gluten free alternatives. Added from glutenfreeonashoestring.com

 

 

 

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