Gluten Free Classic Shortbread Cookies

Ingredients

1 cup (250 mL) white rice flour

1 tsp. (5 mL) xanthan gum


Pinch of salt

½ cup (125 mL) butter, at room temperature


¼ cup (50 mL) granulated sugar


½ tsp. (2 mL) pure vanilla extract

Method

Preheat oven to 350°F (180°C).

Whisk together white rice flour, xanthan gum and salt in small bowl.

In large bowl, cream together butter and sugar until light and fluffy using a spatula or a wooden spoon. Mix in pure vanilla extract.

Stir in flour mixture and knead lightly until dough is smooth. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll on a lightly floured surface to ¼ inch (6 mm) thickness. Cut with cookie cutters, place on parchment lined baking sheet and refrigerate 20 minutes.

Bake at 350°F (180°C) for 14-16 minutes for 2 inch (5 cm) cookies or until slightly golden. Let cool 10 minutes on baking sheet before removing to cooling rack. Let cool thoroughly before storing in tins.

Makes about 20 – 2 inch (5 cm) cookies.