Recipe: Gluten-Free Shortbread Cookies

Now that the holiday season is here, we’ve really been trying to focus on holiday treats. Here is a gluten-free recipe for a shortbread cookie that I wanted to pass along to our readers. If you give it a try let us know what you think in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

gluten-free Shortbread Cookies Recipe

Cookie Ingredients:

• 1 1/4 cups gluten-free flour (I used 3/4 cup almond meal and 1/2 cup sorghum flour)
• 1/2 cup white rice flour
• finely grated rind of 1 lemon or orange
• 6 tablespoons butter (at room temperature)
• 1/3 cup sugar
• 3/4 teaspoon xanthan gum
• 1 egg yolk
• 2 teaspoons water

Cookie Directions:

1. Put the gluten-free flour, rice flour, citrus rind and butter in a food processor, and blend until it has combined. Add the sugar, xanthan gum, egg yolk and water and mix to a dough.
2. Plop the dough out of the bowl onto a cutting board, covered with a dusting of rice flour. Knead. Wrap in plastic wrap and chill for 30 minutes.
3. Preheat oven to 350 degrees. Grease a baking sheet.
4. Roll out the dough on the cutting board or other floured surface to about 1/4 inch thick. Using your favorite cookie cutter, cut out shapes and use a spatula to move to the baking sheet.
5. Bake for 10-12 minutes or until lightly golden. Watch them carefully, as they can over bake easily. Remove from oven, leaving on baking sheet for 2 minutes. Move to wire rack.
6. Dust lightly with powdered sugar, or the gluten-free frosting of your choice.