Shortbread Cookies
These Gluten-free Shortbread Cookies are so buttery, they literally melt in the mouth! They only require a few ingredients and you can easily change up the preparation based on what you have on hand. Great with coffee, a cup of tea or for an afternoon or after-dinner treat!
Recipe Shared from Blends by Orly
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PREHEAT oven to 350 F with rack in middle of oven. Line two baking trays with parchment and set aside
Using a stand or electric mixer, cream butter until smooth, about 2 minutes. Sift in the powdered sugar and beat until smooth, 2-3 minutes. Add vanilla extract and mix
In a separate bowl combine flour and salt and whisk to combine
With mixer on low, or by hand, gradually add the flour mixture to your butter mixture until just combined. Do not over mix.
OPTION 1: I did not have a rolling pin so I changed the method from the original recipe (it is below in option 2) and had great results still. Roll the dough into a log on a lightly floured surface, about 15 inches long and wrap with plastic wrap. Put into freezer for 30 minutes. Remove and slice rounds about 1/4 inch wide or simply even. Place on trays and let come to room temp for about 10 minutes.
OPTION 2: The original recipe calls for flattening the dough into a disk, wrapping in plastic wrap and then chilling in the refrigerator until cool enough to roll out. Roll out to 1/4 inch and cut into rounds. Place on prepared trays.
Bake cookies for 15-20 minutes or until lightly brown and firm. My cookies varied greatly in cooking time based on temperature of dough, so keep an eye out for look rather than time. Cool on baking tray and then eat or store.
Shortbread Cookies
Ingredients
- 260 grams Blends by Orly London Blend (2 cups) Or, your favorite gluten-free flour blend
- 1/4 tsp salt
- 226 grams unsalted butter, at room temp (2 sticks, or 1 cup) leave out to come to room temp for at least 2-3 hours
- 60 grams powdered sugar same as icing sugar or confectioners
- 1 tsp pure vanilla extract
Instructions
- PREHEAT oven to 350 F with rack in middle of oven. Line two baking trays with parchment and set aside
- Using a stand or electric mixer, cream butter until smooth, about 2 minutes. Sift in the powdered sugar and beat until smooth, 2-3 minutes. Add vanilla extract and mix
- In a separate bowl combine flour and salt and whisk to combine
- With mixer on low, or by hand, gradually add the flour mixture to your butter mixture until just combined. Do not over mix.
- OPTION 1: I did not have a rolling pin so I changed the method from the original recipe (it is below in option 2) and had great results still. Roll the dough into a log on a lightly floured surface, about 15 inches long and wrap with plastic wrap. Put into freezer for 30 minutes. Remove and slice rounds about 1/4 inch wide or simply even. Place on trays and let come to room temp for about 10 minutes.
- OPTION 2: The original recipe calls for flattening the dough into a disk, wrapping in plastic wrap and then chilling in the refrigerator until cool enough to roll out. Roll out to 1/4 inch and cut into rounds. Place on prepared trays.
- Bake cookies for 15-20 minutes or until lightly brown and firm. My cookies varied greatly in cooking time based on temperature of dough, so keep an eye out for look rather than time. Cool on baking tray and then eat or store.
Notes
- Recipe from Blends By Orly. Find more of their recipes AND their gluten-free flour blends on their website
Nutrition
