Shortbread cookies (GF)

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So let’s get down to things: I’m really sick. It’s miserable.
Mostly because of the seizures. Yup…ugh. Ok I’m done sulking:) But seriously, I’m going somewhere with this! Since I’ve been sick (for like EVER!!) I haven’t done a lot of baking. So my sister (beautiful, gorgeous and kind…repetitive?? Nah;) made these for me. Gluten free. Twice. Because they’re so good and my sister is better than yours. (I think I feel more feisty at 3am;)

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Anyhoo, these cookies are amazing! They’re stable–not too crumbly (a miracle for GF shortbread!), vanilla scented, melt in your mouth, warm your soul cookies. Did I mention that they melt in your mouth?! my favorite part:) Plus, (aside from being gluten free and wonderful) they’re infinitely customizable! Want Linzer cookies? Cut a hole in the middle, sandwich with preserves and top with powdered sugar. Cut outs? Roll with a bit of GF flour and cut away, topping with frosting. Chocolate chip shortbread? Add mini chocolate chips (duh). Chinese almond cookies? Add almond extract and top with an almond. You could even make a version of samoas Girl Scout cookies! Yum. Oh, and of course you could always use all purpose flour and leave out the xanthan gum for a gluten version. Whatever you do, do yourself and someone you love a favor and make these!

GF Shortbread Cookies

Adapted from Argo Cornstarch

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1 tsp vanilla extract
2 cups gluten free flour mix (I prefer King Arthur Flour)
1 tsp xanthan gum
1/4 cup corn starch
1 tablespoon sugar

Directions:

Preheat oven to 300ºF.

Mix butter, brown sugar and vanilla using electric mixer until creamy. In medium bowl combine flour, xanthan gum and cornstarch. Add to the sugar mixture on low speed.

Roll into 1-inch balls and place on ungreased baking sheets. Pour tablespoon of sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.

Bake cookies for 25 to 30 minutes, or until bottoms begin to brown.

Cool for 5 minutes on baking sheets, then remove to a wire rack to cool; enjoy with a cup of tea.

Yield: 3 1/2 dozen cookies.

Note: if you want shortbread slices, knead dough until smooth (about 2 min)
and shape into an 8×11″ rectangle. Slice off 2×1″ cookies and bake as directed above.

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