Gluten-Free Christmas Shortbread Cookies
Makes about 36 cookies
1 1/2 cups of all purpose gluten-free flour
3/4 cups of brown rice flour
2 egg yolks
1 cup confectioner’s sugar
1 cup room temperature butter
pinch of salt
In a large bowl, cream butter and sugar together. Add in two whisked egg yokes, mix well.
Slowly add brown rice and all purpose flour to the mix. Create dough using your hands.
Once you have a nice smooth dough (that isn’t too soft), you can begin rolling it out to cut the cookies.
If your dough is soft, allow to cool in the fridge for about 30 minutes before rolling it out.
Roll dough to about 1/4 inch thick ( a little less than 1cm) dust cookie cutters with flour
and begin cutting your shapes. Place on parchment lined baking sheets. Decorate with
sprinkles or candies. Bake cookies at 350F for 8-10 minutes. Watch for the golden edges
and pull them out. Let them cool 5 minutes before trying to move them. Enjoy!
‘Tis certainly the season for cookies my friends, I hope you’re up for them this year! This is another classic recipe that has been used in my family for years. I’ve altered it to make sugar cookies or jam cookies, but the base is nearly always the same. These turn out like traditional homemade shortbreads. Having a few of them with candy cane cocoa is a true Christmas delight.
Editor at The Best of this Life
Emily Smith is the founder and editor of The Best of this Life. She has two littles, a darling husband, and dreams of owning a new puppy. A gluten-free connoisseur, social media maven and reigning fashionista (in her own rights). She loves writing and shares her three core values with her readers – love life, live well, share the beauty.
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