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making shortbreadshortbread on rack



2 1/3 cups of Jules Gluten Free Flour
1 teaspoon salt
1/4 teaspoon baking powder (gluten free)
1/4 teaspoon xanthum gum
14 Tablespoons softened butter (room temp)
3/4 cup organic granulated sugar
1 teaspoon pure vanilla extract

Line baking sheets with parchment paper
In a small bowl, whisk together the flour, salt, baking powder and xanthum gum.  Set aside.
In the bowl of a stand up mixer, fitted with paddle attachment, cream together the butter, sugar and vanilla extract until a past form.  Turn off the mixer.
Add the flour mixture to the butter mixture.  Turn the mixer back on and beat at medium speed until the dough forms.  This might take up to 3 minutes.  Be patient!!! It will happen.

NOW TURN ON THE OVEN TO 300 degrees F.

Lightly dust your counter top.  Some people use rice flour  - I use sifted confectioner’s sugar.  

Turn the dough out onto the counter.  I use half the dough at a time.  Roll out with a rolling pin until the dough is about 1/4 inches thick.  Cut into rounds or stars or whatever shape you like.  Place on the prepared baking sheet about 1 inch apart and chill for 10 minutes in refrigerator.

Score each cookie with a fork - about three pricks each.  

Bake until lightly browned - About 30 minutes.

Remove to baking racks and glaze.  For my glaze, I use a cup or so of confectioner’s sugar and lemon juice.  You can glaze with other flavors or leave unglazed.  They are great either way.  

Makes about 36 cookies - depending on the size.  

I patterned this recipe after a Shortbread Cookie recipe from Elizabeth Barbone.  She can be found at  If you have not met Elizabeth, rush over to her site.  She is amazing.  She has written two cookbooks of which I adore.

Copyright 2012 | Deliciousness-Gluten Free For All