Tuesday, December 7, 2010

GF Shortbread Cookies

I found this cookies recipe on Food.com.  It is by Nana Lee.  The recipe not only got rave reviews but it also gave suggestions for making a crumb crust that looks great as well using this recipe as a base.
I used this recipe as the cookie for my GF Chocolate Marshmallow Cookies.

Free of: Gluten, Dairy, Egg, Soy, Corn*, Nuts

Ingredients:
1/2 cup of cornstarch or arrowroot starch*
1/2 cup of confectioner's sugar*

Directions:
  1. Sift the starch, sugar, and rice flour together.
  2. Add the shortening.
  3. Mix with hands until soft dough forms.  Refrigerate one hour.
  4. Shape dough into 1" balls.
  5. Place about 1 1/4 inches apart on greased cookie sheet.
  6. Flatten cookies with lightly floured fork.
  7. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned. 
Notes: 
  • The original recipe called for rice flour, so feel free to use your favorite rice flour.  I used the Authentic Foods Brown Superfine in mine.  
  • Also, be sure if you are going corn free to use the arrowroot starch and corn free confectioner's sugar. 
  • Variations:  Form balls as above.  Roll in finely crushed corn flakes or crushed nuts.  Press top of ball with thumb.  Add a dab of jelly.  You can also mix 2 Tbsp finely chopped citrus pell and/or finely chopped nuts and flatten with lightly floured fork. 

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