By mamagourmand.com
Tender & Buttery Gluten-Free Shortbread Cookies
10 steps
Prep:10minCook:20min
Learn how to make gluten-free shortbread cookies with an extra easy, foolproof recipe! The secret to tender, classic GF shortbread, without a gritty, dry texture, is briefly chilling the dough and baking at a lower oven temperature. Choose between the slice and bake or cut-out method to make 4-ingredient, melt in your mouth biscuits.
Updated at: Thu, 21 Nov 2024 11:51:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
76
High
Glycemic Load
8
Low
Nutrition per serving
Calories96.7 kcal (5%)
Total Fat6.9 g (10%)
Carbs10.4 g (4%)
Sugars3.5 g (4%)
Protein0.4 g (1%)
Sodium45.6 mg (2%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
26 servings
Instructions
Step 1
In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together the butter, sugar, and salt until smooth and creamy, about 2 minutes. Mix in the vanilla.
Step 2
Add the gluten-free flour and mix on low speed to combine. At first the dough will look dry and crumbly. As the mixture combines more, the flour will incorporate with the butter and you will have a stiff dough. (See "Troubleshooting Tips" in recipe notes if dough does not come together.)
Slice and Bake Shortbread
Step 3
Tear off about a 12-inch strip of parchment paper. Place the dough on the paper and shape into a log. Roll to smooth. Lift up the parchment closest to you and roll with the dough to smooth the dough further. (See picture in post)
Step 4
Roll until the parchment is wrapped completely around and chill for 20 minutes. Meanwhile preheat the oven to 325℉.
Step 5
Unwrap the dough. Roll the log again to rid it of the flat side. Use a sharp knife to slice into 1/2-inch thick rounds. Place on ungreased or parchment-lined baking sheets, about 1 inch apart. If not baking all at one time, store the unbaked cookies in the fridge until ready to bake.
Step 6
Bake for 20-22 minutes, rotating pans halfway through. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.
Cut Out Shortbread Cookies
Step 7
Once the dough is made, wrap securely in plastic wrap and chill for 20 minutes.
Step 8
Roll the dough 1/2-inch thick. Press cookie or biscuit cutters into the dough. Alternatively, slice the dough into 3 X 1-inch rectangles. Transfer shapes to baking sheets and then repeat with leftover dough, rolling the remaining 1/2-inch thick until no dough remains. If not baking all at one time, store the unbaked cookies in the fridge until ready to bake.
Step 9
Bake for 20-22 minutes, rotating pans halfway through. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool.
Step 10
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