Shortbread Stamped Cookies

• Vegetarian

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 cup (icing sugar, powdered
  • 1/4 cup Rice flour

• Dairy

  • 2 sticks Butter, salted

Found on rotinrice.com

Description

Directions

• Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter. Line a baking tray with parchment paper.
• Combine all-purpose flour and rice flour in a medium sized bowl.
• In a large bowl, cream butter and powdered sugar until light and fluffy.
• Sift in flour mixture. Blend with pastry blender until dough comes together. Wrap in plastic and chill for 15 minutes.
• Place dough on a large piece of parchment paper. Roll out dough to about ¼ inch thick.
• Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
• With a flat edge spatula, lift cookie onto prepared baking tray. Repeat until all dough is used up. You may need to roll out remaining dough 2 or 3 times.
• Bake in a 350°F (180°C) oven for 20 minutes or until edges are lightly brown. Transfer to a wire rack to cool completely.

Nutrition