The Best Ever Gluten Free Shortbread Cookie Food

GLUTEN-FREE SHORTBREAD

Steps:

• Preheat oven to 325°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. Chill cookies for ten minutes.
• 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.
• Store in an airtight container for up to two weeks.

GLUTEN-FREE DECORATED FROSTED SHORTBREAD COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
• Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
• For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.

GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD

Steps:

• NOTE #1 - See the variation on the dough by Chef #1178009.
• NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
• NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
• Sift cornstarch, sugar and rice flour together.
• Add butter.
• Mix with hands until soft dough forms. Refrigerate one hour.
• Shape dough into 1" balls.
• Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
• Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
• VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
• Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

THE BEST EVER GLUTEN-FREE SHORTBREAD COOKIE RECIPE

Steps:

• Preheat oven to 300F.
• Line a edged cookie sheet with parchment paper.
• Place flour, icing sugar, rice flour and salt in a food processor and pulse to combine.
• Dice cold butter into small cubes.
• Feed the cubes into the food processor just until the dough starts to come together.
• Add in softened butter, and mix well in the food processor.
• Tip: the soft butter helps make the dough rollable.
• Place a large piece of plastic wrap on your workbench.
• Put cookie dough onto the plastic wrap, and knead lightly. This is so it comes together and forms a ball.
• Wrap tightly in plastic wrap, and then shape to form a disk.
• Place in the fridge for 20 minutes.
• Remove from fridge. If the dough is too hard to roll, allow it to warm slightly, until it is pliable.
• Cut two large pieces of either wax paper or parchment paper.
• Lightly dust the parchment or wax with some gluten-free flour.
• Place the dough between the two pieces of parchment or wax paper, and roll out to desired thickness.
• Start cutting out with the cookie cutters of your choice
• Tip: Cookie cutters always work better when you dip them in (gluten-free) flour, and tap off excess before pressing into dough. This allows the cutter to cut cleanly, and not have the dough stick to the cutter.
• Tip: You can roll the dough into balls and make an indent in the middle with your knuckle, to make thumbprint cookies. After baking, (and just before serving) you can then fill the indent with the jam of your choice.
• Leftover dough can be kneaded back together, until you have used all of the dough up.
• You can decorate the cookies prior to baking, with sprinkles and decorative sugars. Then bake until the bottom of the cookies is just golden, 25 to 30 min.
• Make sure cookies are evenly spaced, so they are not touching on the pan. Err on the side of caution and place fewer cookies on the tray and work in batches.
• Remove parchment and place on a cooling rack- if you have one.
• Keep in an airtight container at room temperature for several weeks.