Gluten-Free Shortbread Cookies
- Prep Time: 40 mins
- Cook Time: 12 mins
- Total Time: 52 mins
- Yield: 2 dozen 1x
- 1 1/4 cup icing/powdered sugar
- 1/2 cup + 3 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup unsweetened almond milk (or any milk)
- 2 1/3 cup brown rice flour
- 1/2 cup cornstarch (or any starch will work)
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 tbsp sprinkles (optional)
- Using an electric mixer combine butter and icing sugar until soft.
- Add in vanilla and beat for another minute.
- On medium speed add in each egg individually. Make sure first egg has been mixed in before adding second. Then add in milk.
- In a separate bowl combine brown rice flour, xanthan gum, cornstarch and salt.
- Slowly incorporate flour mix into butter-egg mixture.
- Beat until just combined. Stir in sprinkles if desired.
- Roll dough into a log that is about 2 inches thick. I find it easier to roll it into two separate logs.
- Wrap log in saran wrap and place in freezer for 30 mins.
- Dough can be kept frozen for months.
- Preheat oven to 350 degrees F.
- Remove dough from freezer and with a sharp knife slice into 24 cookies.
- Place 12 on a cookie sheet and bake in the middle rack for 12-14 mins.
- Keep remaining dough in fridge while cookies are baking.
- Let cool on tray for 5 mins before removing and letting cool completely on a wire rack.
- Will keep for 1 week in an airtight container.