Shortbread Cookies


1 cup softened butter
2 Tbsp dark brown sugar
1 tsp good vanilla
1 egg white
1 cup sweet rice flour
1/4 tsp salt
1/2 cup icing sugar
2/3 cup cornstarch
1/3 cup tapioca starch
1/2 tsp xanthan gum


Preheat oven to 300 degrees.

In a stand mixer, mix butter, brown sugar, vanilla and egg white. Mix until nice and creamy.

In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum. Make sure it is fully mixed.

Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.

Next, line a cookie sheet with parchment paper.

Roll batter into 1" balls and place on a cookie sheet with 2" between them. Dough will be soft but shouldn't stick to your hands because of the butter.

Flatten balls with a fork dipped in icing sugar.

Bake the cookies for 10-12 minutes until lightly golden.

Let cool completely on baking sheet before moving them. Otherwise they might crumble.

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