Gluten-Free Tuesday: Shortbread Cookies Recipe – a delicious recipe with white rice, sweet rice flour, cornstarch, salt, baking powder, xanthan. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
2
Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes.
3
Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
760
kcal
Calories
41
g
Fat
93
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 1/3 ounces (1 1/3 cups) white rice flour, 2.5 ounces (1/2 cup) sweet rice flour, 2 ounces (1/2 cup) cornstarch, 1 teaspoon salt, and more.
Yes, Gluten-Free Tuesday: Shortbread Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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