Gluten Free, Dairy Free Shortbread Cookies

Hey, I started this cookie thing and I rarely eat cookies any more as I’m gluten-free, dairy-free, and additive free. If you want to sell books like Oreos, as Bruce says, you need to be aware of the true quality factor.

I’ve made these several times and they are really good. Rice flour makes a delicious and crisp cookie. Adding the oat flour makes the cookies crumbly and satisfying. Fleischmanns unsalted margarine is dairy-free and makes a fantastic baking shortening.

gluten free shortbreadGluten-Free, Dairy-Free Shortbread Cookies

3/4 cup brown rice flour
3/4 cup oat flour
1 1/4 cup finely ground blanched almonds
1/2 tsp salt
3/4 cup Fleischmanns unsalted margarine (dairy-free)
3/4 cup confectioners sugar
1 tsp vanilla extract
1 egg white beaten
Demarara or Sugar in the Raw

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Soften the margarine to room temperature.

In a small bowl, combine the flour, almonds and salt. Put the butter, vanilla and sugar in a bowl mixer. Combine on low speed until thoroughly creamed (fluffy). Add the flour mixture one third at a time until crumbly and awesome. Pat mixture into a ball, flatten into a disk on wax or parchment paper. Wrap and refrigerate for 1/2 to 1 hour.

Roll out the dough 1/2 inch thick (thick) on a pastry cloth or between parchment/waxed paper. Cut into desired shapes. Place shapes on parchment coated baking sheet, brush with egg white and sprinkle with sugar. Bake 18-20 minutes until edges are lightly browned.

From the kitchen of Amy Sterling Casil

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