Gluten Free Shortbread Cookies

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Gluten Free Shortbread Cookie Recipe

Let's talk gluten free shortbread cookies, but before I do, is it unsavory for me to tell you I almost got into a smackdown at Christmas over these cookies? Well rather, over photos of these cookies.  I mean holiday's aren't holidays unless someone is yelling at someone, right? 

Anyway, I was criticized by a friend of mine over my "obsession with the perfect picture" and how all my staging of said cookies set the standard insanely high for anyone else attempting to make my recipes.  She called it superficial and insinuated I was making you guys feel terrible about your cooking.

I was honestly floored. I just wanted a picture without shadows or dog hair, with the whole cookie in focus. I didn't think I was asking for the world. 

If you've read my blog at all, you'll know 9 out of 10 times I rarely have the perfect picture. Intense photo staging requires leaving food unattended and with a house full of 2 and 4 legged food thieves who are constantly trying to pilfer whatever food is lying around - going to get a different colored piece of fabric means those cookies certainly won't be there when you get back.

I'm telling you this, because it gave me pause. I thought about people being frustrated over presentation when most of my cookies and cakes sit in Tupperware containers to be eaten, not looked at.

So I wanted to tell you if that thought has ever run through your mind, that no one cares how it looks. Delicious is delicious and you made that happen. You're a baking superstar and will never, and I repeat never, throw out as many weirdly made recipes as I do on a weekly basis.  I promise.

Anyway, I couldn't let these magnificent cookies be associated with negativity, so I did the only thing I could think to do...  I made 6 more batches of the ridiculously awesome cookies and in that process the recipe evolved.

I baked, I sang, I ate icing, I danced with a cat.  While I did all those things, I experimented with flours and methods and the cookies got even better.  The final batch was my masterpiece.  Pictured here.

I'm giving you the two best versions. They're both fantastic.  The first has slightly more of a grainy texture and is more similar to a sugar cookie than the second.  The second is melt in your mouth, shortbread bliss.  

They're both pretty interchangeable. Ice them and they're sugar cookies, don't and they're shortbread.  The choice is yours. Both are amazing and crispy and crumbly (you can jump for joy now!)

Cookie Time?

Gluten Free Shortbread Cookie Recipe
Yields24 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
Shortbread Version #1
 ½ cup Arrowroot Starch
 ½ cup Icing Sugar
 1 ¼ cups Rice Flour
 ¾ cup Butter/Earth Balance Buttery Baking Sticks
 1 pinch Salt
 1 tbsp Vanilla
Shortbread Version #2
 ¼ cup Quinoa Flour
 1 cup Buckwheat Flour
 ½ cup Arrowroot Starch
 ½ cup Icing Sugar
 ¾ cup Butter/Earth Balance Buttery Baking Sticks
 1 pinch Salt
 1 tbsp Vanilla
1

Preheat your oven to 300F and prep and grease your cookie sheet (if it's not non-stick)

2

Sift together your flours and starches as well as your icing sugar and salt.

3

Add your butter and vanilla and cream with a fork until the ingredients are blended.

4

Lightly flour your counter top and dump the dough onto it. Kneed it until it's well combined.

5

Using a rolling pin, roll the dough to your desired thickness (I usually go with about 1/4").

6

Using whatever cookie cutters you choose (or the top of a glass or mug if you're desperate) cut out your cookies.

Vegan Shortbread Cookies

7

Lift your cookies with a spatula onto your baking sheet. When it's full, put it in the oven for 20-25 Minutes (just until there's a bit of brown on the edges).

8

Keep going until you've used all your dough. If you run out of time or desire to make more cookies, you can store the dough in the fridge for a few days, no problem.

9

Let your cookies cool each time for about 10 minutes. When they're not searing hot anymore, you can start to move them to a wire rack. As they cool right down, they can be stacked or boxed without a problem.

10

If you want to ice them, a standard buttercream icing is just fine (using more of your earth balance buttery sticks). You can also add anything you want to the dough. I've added chocolate chips, blueberries, and cinnamon. The sky's the limit so have some fun with your Christmas cookies. These store well in an airtight container for about 3 weeks.

Nutrition Facts

Serving Size 1 Cookie

Servings 24


Amount Per Serving
Calories 75
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.7g3%
Sodium 8mg1%
Potassium 30mg1%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.5g2%
Sugars 2.7g
Protein 0.7g2%

Calcium 1%
Iron -1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Shortbread Version #1
 ½ cup Arrowroot Starch
 ½ cup Icing Sugar
 1 ¼ cups Rice Flour
 ¾ cup Butter/Earth Balance Buttery Baking Sticks
 1 pinch Salt
 1 tbsp Vanilla
Shortbread Version #2
 ¼ cup Quinoa Flour
 1 cup Buckwheat Flour
 ½ cup Arrowroot Starch
 ½ cup Icing Sugar
 ¾ cup Butter/Earth Balance Buttery Baking Sticks
 1 pinch Salt
 1 tbsp Vanilla

Directions

1

Preheat your oven to 300F and prep and grease your cookie sheet (if it's not non-stick)

2

Sift together your flours and starches as well as your icing sugar and salt.

3

Add your butter and vanilla and cream with a fork until the ingredients are blended.

4

Lightly flour your counter top and dump the dough onto it. Kneed it until it's well combined.

5

Using a rolling pin, roll the dough to your desired thickness (I usually go with about 1/4").

6

Using whatever cookie cutters you choose (or the top of a glass or mug if you're desperate) cut out your cookies.

Vegan Shortbread Cookies

7

Lift your cookies with a spatula onto your baking sheet. When it's full, put it in the oven for 20-25 Minutes (just until there's a bit of brown on the edges).

8

Keep going until you've used all your dough. If you run out of time or desire to make more cookies, you can store the dough in the fridge for a few days, no problem.

9

Let your cookies cool each time for about 10 minutes. When they're not searing hot anymore, you can start to move them to a wire rack. As they cool right down, they can be stacked or boxed without a problem.

10

If you want to ice them, a standard buttercream icing is just fine (using more of your earth balance buttery sticks). You can also add anything you want to the dough. I've added chocolate chips, blueberries, and cinnamon. The sky's the limit so have some fun with your Christmas cookies. These store well in an airtight container for about 3 weeks.

Gluten Free Shortbread Cookies
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