Gluten-Free Tuesday: Shortbread Cookies
Gluten-Free Tuesday: Shortbread Cookies might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 111 calories, 1g of protein, and 5g of fat per serving. This recipe serves 30. Head to the store and pick up granulated sugar, butter, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Preheat oven to 300°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.
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.