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Gluten Free Shortbread Cookies

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Delightfully buttery shortbread cookies made gluten-free, perfect for any occasion.

Ingredients

Scale

Plain Gluten-Free Shortbread Cookies

3/4 teaspoon xanthan gum (omit if your blend already includes it)

1/4 cup cornstarch

1/2 cup granulated sugar

1/8 teaspoon kosher salt

8 tablespoons unsalted butter, softened

Lukewarm water, by the 1/2 teaspoon as needed

Mocha Shortbread Cookies

1 recipe Shortbread Cookie Dry Mix (above)

3 tablespoons unsweetened cocoa powder (natural or Dutch-processed)

1 teaspoon instant espresso powder

8 tablespoons unsalted butter, softened

Lukewarm water, by the 1/2 teaspoon as needed

Berry Chocolate Chip Shortbread Cookies

1 recipe Shortbread Cookie Dry Mix (above)

8 tablespoons unsalted butter, softened

2 tablespoons chopped dried berries (cranberries or dried cherries)

2 tablespoons miniature semi-sweet chocolate chips

Lukewarm water, by the 1/2 teaspoon as needed

2 ounces semi-sweet chocolate, melted (for drizzling)

Toffee Caramel Shortbread Cookies

1 recipe Shortbread Cookie Dry Mix (above)

8 tablespoons unsalted butter, softened

1/3 cup toffee bits

Lukewarm water, by the 1/2 teaspoon as needed

4 ounces semi-sweet chocolate, melted (for dipping)

8 Kraft caramels, melted with 2 teaspoons milk (for drizzling)

Coarse salt (for sprinkling)

Glazed Lemon Shortbread Cookies

1 1/2 cups all-purpose gluten-free flour blend (Better Batter used)

1 recipe Shortbread Cookie Dry Mix (above)

2 teaspoons finely grated lemon peel

8 tablespoons unsalted butter, softened

1 tablespoon freshly squeezed lemon juice (plus more by the 1/8 teaspoon if needed)

Lukewarm water, by the 1/4 teaspoon as needed

Glaze:

1/2 cup confectioners’ sugar

Lemon juice, as needed to reach drizzling consistency

Instructions

1. Make the Shortbread Cookie Dry Mix

  1. Whisk together gluten-free flour blend, xanthan gum (if needed), cornstarch, sugar, and salt.

  2. Use this mix as the base for all variations.

2. Plain Shortbread Cookies

  1. Combine the dry mix with softened butter.

  2. Knead until the dough forms.

  3. Add lukewarm water in tiny amounts only if needed to bring the dough together.

  4. Roll into logs and slice, or shape as desired.

  5. Bake until lightly golden.

3. Mocha Shortbread Cookies

  1. Add cocoa powder and instant espresso powder to the dry mix.

  2. Mix in the softened butter.

  3. Knead until the dough comes together, adding a few drops of water if needed.

  4. Shape into logs, slice, and bake.

4. Berry Chocolate Chip Shortbread Cookies

  1. Prepare the plain dough.

  2. Fold in chopped dried berries and mini chocolate chips.

  3. Shape, slice, and bake.

  4. Drizzle with melted chocolate after cooling.

5. Toffee Caramel Shortbread Cookies

  1. Prepare the dry mix with softened butter.

  2. Mix in toffee bits.

  3. Shape and bake.

  4. Dip cooled cookies in melted chocolate.

  5. Drizzle melted caramel over the top.

  6. Sprinkle coarse salt to finish.

6. Glazed Lemon Shortbread Cookies

  1. Add lemon peel and lemon juice to the dry mix and butter.

  2. Knead, adding tiny amounts of water if needed.

  3. Shape and bake.

  4. Mix confectioners’ sugar with lemon juice to form a glaze.

  5. Drizzle over cooled cookies.

Notes

Try using sugar substitutes if needed and ensure to chill the dough for best results.

Nutrition

Keywords: shortbread, gluten free, cookies, dessert, baking

Find it online: https://www.glutenfreez.com/gluten-free-shortbread-cookies-recipe/