Now that the holiday season is here, we’ve really been trying to focus on holiday treats. Here is a gluten free recipe for a shortbread cookie that I wanted to pass along to our readers. Enjoy!
Gluten Free Shortbread Cookies Recipe
Cookie Ingredients:
- 1 1/4 cups gluten free flour (I used 3/4 cup almond meal and 1/2 cup sorghum flour)
- 1/2 cup white rice flour
- finely grated rind of 1 lemon or orange
- 6 tablespoons butter (at room temperature)
- 1/3 cup sugar
- 3/4 teaspoon xanthan gum
- 1 egg yolk
- 2 teaspoons water
Cookie Directions:
- Put the gluten free flour, rice flour, citrus rind and butter in a food processor, and blend until it has combined. Add the sugar, xanthan gum, egg yolk and water and mix to a dough.
- Plop the dough out of the bowl onto a cutting board, covered with a dusting of rice flour. Knead. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees. Grease a baking sheet.
- Roll out the dough on the cutting board or other floured surface to about 1/4 inch thick. Using your favorite cookie cutter, cut out shapes and use a spatula to move to the baking sheet.
- Bake for 10-12 minutes or until lightly golden. Watch them carefully, as they can over bake easily. Remove from oven, leaving on baking sheet for 2 minutes. Move to wire rack.
- Dust lightly with powdered sugar, or the gluten free frosting of your choice.
This is my first Christmas being Gluten Free thanks to Celiac and the Christmas baking tradition is taking a hit! ...
Theses are delicious!!! Better than the original wheat flour ones!! I used the King Authur GF all purpose flour. 
Not sure what I did wrong but the batter thickened up so much that it wasn't even useable. 
Hi,
I can't buy almond butter where I live - can I make my own using ground almonds and sunflower oil ...
I made this tonight so I could have strawberry shortcake with the rest of the family. The cake is not ...
The wording in this recipe is very confusing. Step 2 calls for remaining ingredients to be added, but then Step ...
This is my first Christmas being Gluten Free thanks to Celiac and the Christmas baking tradition is taking a hit!
We’ve tried to substitute all-purpose flour for really good GF flour (Cup 4 Cup) but they aren’t tasting quite right… the texture is a bit dry and gritty and they seem to need more sugar. Any tips for adjusting to compensate for the slightly different texture the GF flour gives?
Thanks,
Laurie