I know many are going the direction of gluten free, so I thought I would test some gluten free recipes for one of my favorite Christmas cookies, whipped shortbread. On my journey of finding the perfect recipe, I tried a vegan recipe with vegan butter, but it had a pretty horrible aftertaste, real butter is the only way to go, if you can handle dairy.
So….after adding and removing ingredients, below is what I came up with. I was surprised at how similar the taste and texture were to the original recipe with flour, icing sugar and butter. It’s easy to find the ingredients, as most grocery stores carry wheat flour alternatives now.
Makes: about 3 dozen cookies
I cup of unsalted butter at room temperature
1/2 cup icing sugar
1 cup white rice flour
1/4 cup tapioca starch/flour
1/2 cup of cornstarch
1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicon baking mats.
2. Add butter and icing sugar to the bowl of a stand mixture fitted with a paddle attachment. Starting at a slow speed, and slowly increasing the speed, beat the butter and sugar until fully combined, scraping down the bowl a few times.
3. In a separate bowl, mix together the remaining ingredients. Now add all at once to the butter sugar mixture. Beat at a slow speed, until the flour is worked in. Now beat at a medium high speed for 5-6 minutes. Beating for this period of time is important as the dough needs to be light and airy, but don’t over beat or your cookies will become too tender and will fall apart in your hands once baked.
4. Now, scoop about tablespoon size balls of dough onto the cookie sheets. Sprinkle with colored sugars or pieces of sugared fruits.
5. Bake for 14-15 minutes, the cookies should not become brown. Cool and serve or freeze for up to 3 months.