Monday, September 17, 2012




Gluten Free Shortbread Cookies

½ pound unsalted butter, at room temperature

¾ cup sugar

1 egg yolk

1 ½ cups Artisan Flour Mix

½ cup cornstarch

¼ to ½ teaspoon salt.

Use an electric mixer on low speed to combine butter and sugar, about 30 seconds. Keeping the speed low, beat in the egg yolk, then the flour, cornstarch and salt until the mixture barely holds together. Do not overbeat.

To make shapes, form dough into ball, wrap in plastic and freeze or refrigerate for at least 30 minutes til firm. Roll out on a lightly floured surface (use the artisan mix) until it is ¼ inch thick. Cut into any shape you like, using cookie cutters or your knife.  Put the cookies on an ungreased baking sheet (you may use parchment paper to make clean-up easier). Chill for at least an hour. Or you can also shape the dough into a round, triangular or rectangular log, then refrigerate or freeze for at least 30 minutes.  Slice 1/4 –inch cookies and put on the baking sheet.

Heat oven to 275. Bake the cookies until just firm but still quite tender and not all brown, about 30 minutes. Cool for a minute on the sheet before using a spatula to transfer the cookies to a rack to finish cooling.

You can make a chocolate topping by melting 1 cup of semisweet chocolate in a double boiler or microwave.  Dip your cookies into it and place on waxed paper until the chocolate hardens.

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