Gluten Free Brown Sugar Shortbread Cookies Recipes
GLUTEN FREE BROWN SUGAR SHORTBREAD COOKIES
Make and share this Gluten Free Brown Sugar Shortbread Cookies recipe from Food.com.
Provided by Poohtiglet
Categories Bar Cookie
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.
- Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.
- Preheat oven to 325 degrees F. Take pan out of the oven and let sit at room temp while oven preheats.
- Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.
- Recipe courtesy Sarah Shilhavy.
Nutrition Facts : Calories 124.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.2, Carbohydrate 13.1, Fiber 0.4, Sugar 6.8, Protein 0.7
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- Add the almond flour, butter, brown sugar and vanilla extract to a mixing bowl. Using a rubber spatula (or clean hands), knead the mixture until a moldable dough forms.
- Place it on a piece of plastic wrap and roll into a tube shape about 2 inches in diameter. Refrigerate the dough up to 30 minutes, if needed.
- Preheat the oven to 350°F. Line a baking sheet with parchment. Slice the cookies into ¼ inch rounds and place on the baking sheet about 1 inch apart.OPTIONAL: Sprinkle each cookie with extra brown sugar or cinnamon sugar for a festive touch.
- Bake the cookies 8-10 minutes in the preheated oven. When done, the cookies will be golden brown on the bottom and lightly browned on top. Remove from the oven and cool on the pan about 10 minutes to allow the cookies to set. Place on a wire rack to completely cool before storing.
HOW TO MAKE THE BEST GLUTEN-FREE SHORTBREAD
From glutenfreebaking.com
- Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
- Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
- Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
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