RECIPE IDEA: Gluten Free Shortbread Cookies
Hi, it’s Lois at Recipe Idea Shop, telling you about a simple Gluten Free Shortbread Cookies recipe that contains only three ingredients. It’s scrumptious and I use this recipe for my Chocolate Cherry Squares and the pie crust in my Coconut Cream Pie.
Some shortbread recipes call for chilling the dough, rolling it out, and cutting it with cookie cutters. This recipe works well for cut-out cookies too. Don’t chill it too much or the dough will break up when you try to roll it out. About 45 minutes to an hour is a good amount of time to chill it. Keep your rolling pin well “floured” (with the GF baking flour) to prevent sticking.
Many years ago I participated with a women’s group in an annual cookie exchange at Christmastime. My sister-in-law, Ellen, was also part of the group and planned to participate. The meeting was to be held on Wednesday, and we had to make 12 dozen cookies (all the same kind), bring them to the event, with each package containing only a dozen cookies. Then we would take 12 dozen cookies home, one dozen from each participant.
I made some kind of simple drop cookie (like chocolate chip) on Monday night and packaged them all up in dozens with a pretty bow. I was all set, ready for the cookie exchange, and didn’t have to rush to get them done. Whew!
The next night (night before the event), Ellen called me around 8 pm, crying and saying she wasn’t coming to the cookie exchange. She had chosen cut-out cookies for her cookie and she couldn’t get them to work out. I said I’d make hers, and proceeded to make 12 dozen cut-out shortbread cookies. It took me until midnight, but I got them done in time for the event, leaving the frosting part until after work the next day. What a chore!
At the time, I didn’t know you could make shortbread cookies as bar cookies without cutting them out. My Chocolate Cherry Squares recipe came from one of these cookie exchanges. I have made them every year since then.
The next year, I volunteered up front to make Ellen’s cookies. She was pregnant with her second (I think) little Egyptian-American boy (adorable!) so I gave the cookies to her for a baby present. I made Egyptian Rose Leaves as the cookie that year. They tasted like roses and were super interesting. Someday, I will make them again and put up the recipe.
Read on for recipe and nutrition…
- ½ cup turbinado sugar (or granulated)
- 1 cup butter, softened (or 1 cup Crisco or Coconut Oil for dairy free)
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- Cream the butter and sugar.
- Add the flour, ½ cup at a time, and mix to combine.
- Mix until the dough looks like crumbled meal.
- Press into a greased 9 x 13 cake pan.
- Bake for about 20 minutes until starting to brown slightly.
- Remove from oven and let cool for 5 minutes.
- Cut into small squares while still warm.