I remember well how much my daughter loved those Shortbread cookies you would buy at Walmart. You know the ones immediately to your right as you walked though the threshold. Those cookies would torment her when we first went Gluten Free. She would often ask me to make them for her. I promised her when she first went gluten free that I would copy anything she missed and a deal is a deal! Right?
These wonderful little cookies melt in your mouth just like a good shortbread cookie should. They also keep the same exact shape you cut them into which makes them a great candidate for a royal icing decorated birthday cookie. I brought them into her class one day and the children LOVED them! They were a real hit. Im am sure your family will love them as well! ;-)
1 cup (2 sticks) Butter, Room Temp
1/2 cup Powdered Sugar
1 teaspoon vanilla
2 1/4 cups Flour Blend
1/4 teaspoon Salt
1 teaspoon Xanthan Gum
- Beat the butter and sugar until smooth and creamy (about 1 minute, do not over mix).
- Beat in the egg and vanilla (just a quick spin until egg is incorporated).
- Gently hand stir in the flour, salt and gum (mix until just incorporated).
- Flatten the dough into a disk shape, wrap in plastic and chill for at least an hour.
- On a lightly floured surface or between to sheets of oiled plastic wrap, roll out dough into a 1/2 inch thick circle.
- Cut out into desired shape using a cookie cutter dipped in flour.
- Place onto parchment lined baking sheet and place into refrigerator for 15 to 20 minutes.
- Pre-heat oven to 350 degrees.
- Take out of refrigerator and place into preheated oven.
- Bake for 15 minutes (cookies will not brown).
- Cool completely on wire wrack.
- Top with frosting or Royal Icing.