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Gluten-Free Shortbread Cookies

Ingredients

Scale
  • 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)

Instructions

  1. Using an electric mixer combine butter and icing sugar until soft.
  2. Add in vanilla and beat for another minute.
  3. On medium speed add in each egg individually. Make sure first egg has been mixed in before adding second. Then add in milk.
  4. In a separate bowl combine brown rice flour, xanthan gum, cornstarch and salt.
  5. Slowly incorporate flour mix into butter-egg mixture.
  6. Beat until just combined. Stir in sprinkles if desired.
  7. Roll dough into a log that is about 2 inches thick. I find it easier to roll it into two separate logs.
  8. Wrap log in saran wrap and place in freezer for 30 mins.
  9. Dough can be kept frozen for months.
  10. Preheat oven to 350 degrees F.
  11. Remove dough from freezer and with a sharp knife slice into 24 cookies.
  12. Place 12 on a cookie sheet and bake in the middle rack for 12-14 mins.
  13. Keep remaining dough in fridge while cookies are baking.
  14. Let cool on tray for 5 mins before removing and letting cool completely on a wire rack.
  15. Will keep for 1 week in an airtight container.

Find it online: https://www.thehealthymaven.com/gluten-free-shortbread-cookies/