Gluten-Free Shortbread Cookies

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 2 Eggs

• Baking & Spices

  • 2 1/3 cup Brown rice flour
  • 1/2 cup Cornstarch
  • 1 1/4 cup Icing/powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Dairy

  • 11/16 cup Butter, unsalted

• Other

  • 4 T sprinkles (optional

Found on thehealthymaven.com

Ingredients

• 1 1/4 cup icing/powdered sugar
• 1/2 cup + 3 T unsalted butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1/4 cup unsweetened almond milk (or any milk)
• 2 1/3 cup brown rice flour
• 1/2 cup cornstarch (or any starch will work)
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 4 T sprinkles (optional)

Directions

• Using an electric mixer combine butter and icing sugar until soft.
• Add in vanilla and beat for another minute.
• On medium speed add in each egg individually. Make sure first egg has been mixed in before adding second. Then add in milk.
• In a separate bowl combine brown rice flour, xanthan gum, cornstarch and salt.
• Slowly incorporate flour mix into butter-egg mixture.
• Beat until just combined. Stir in sprinkles if desired.
• Roll dough into a log that is about 2 inches thick. I find it easier to roll it into two separate logs.
• Wrap log in saran wrap and place in freezer for 30 mins.
• Dough can be kept frozen for months.
• Preheat oven to 350 degrees F.
• Remove dough from freezer and with a sharp knife slice into 24 cookies.
• Place 12 on a cookie sheet and bake in the middle rack for 12-14 mins.
• Keep remaining dough in fridge while cookies are baking.
• Let cool on tray for 5 mins before removing and letting cool completely on a wire rack.
• Will keep for 1 week in an airtight container.

Nutrition