Shortbread Cookies

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1/2 cup Sweet rice flour (glutinous rice flour)
• 1/4 cup Cornstarch
• 3/4 cup Powdered sugar
• 1 cup Salted Butter (cold, cubed)
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Almond extract
• 2-3 tablespoons Milk (or dairy-free milk)
• 2 tablespoons Granulated sugar (for sprinkling)
• To taste Optional: Gluten-free sprinkles
• 1/2 teaspoon Xanthan Gum (if not included in your flour blend)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, sweet rice flour, cornstarch, powdered sugar, xanthan gum (if needed), and salt.

3. 3

   Cut in the cold, cubed butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. 4

   Add the vanilla extract, almond extract, and milk, one tablespoon at a time, until the dough just comes together. Be careful not to overmix.

5. 5

   Gently knead the dough a few times to form a smooth ball. On a lightly floured surface (using gluten-free flour), roll out the dough to about 1/4 inch thickness.

6. 6

   Use cookie cutters to cut out desired shapes. Place the cookies onto the prepared baking sheet.

7. 7

   Sprinkle the cookies with granulated sugar and optional gluten-free sprinkles.

8. 8

   Bake for 25-30 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.