Gluten-Free Shortbread Cookies!!

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Shortbread cookies are an old Christmas standby.  These are gluten-free for those of us who are wheat sensitive.  They are so simple with only 4 ingredients.  They melt in your mouth, leaving just the deliciousness behind like a sweet memory.

Gluten-Free Shortbread

Pre-heat oven to 300 degrees F.  Line cookie sheets with parchment paper.

Dry Ingredients: (Sift very well in separate bowl)

1 cup rice flour

1/2 cup icing sugar

1/2 cup cornstarch

Wet Ingredients:

3/4 cup room temperature butter

Cream butter until light and fluffy.  Add dry ingredients and mix until smooth dough forms.  Put dough in fridge to firm up for 1 hour.  Once chilled, take out and make 1 inch balls.  Place balls on parchment paper lined cookie sheets, 1 1/2 inches apart.  Use a fork dipped in powdered sugar to flatten balls.  Bake for 20-25 minutes until edges are slightly browned.  Let cool on pan for 5 minutes before transferring to cooling racks.  Enjoy.  Cheers, Michele