My apologies for the delay in postings this week, so much to do for Christmas! This shortbread recipe is a conversion from a cookie I was known for in my pre-gluten free days. It is a fantastic GF base that can become anything else, that is why I love it.The ones shown are my mother's favorite, with mini-chocolate chips.
Now, for those purists, no– it is not a 'true' shortbread with the addition of the egg, but the egg is necessary as a binding agent. But you will recognize their texture as a sandy-crumbly rich shortbread.
GF Shortbread Cookies
1 cup butter (2 sticks) at room temperature
3/4 cup confectioners sugar OR brown sugar OR white sugar (any sugar will do)
Beat these in a mixer until combined.
2 cups Tom Sawyer Gluten Free flour (or your GF flour blend)
¼ tsp. Salt
¼ tsp. GF Baking powder
To flavor, add any of the following to the batter:
½ tsp. Almond extract, or
1 tsp GF vanilla, or
2 tsp lemon juice
Roll out ¼ inch thick. Cut as desired with cookie cutters. OR, drop on the tray in balls, and use a juice glass bottom pressed in sugar to press the cookies flat (that is the method used shown in the picture.) Bake at 350° until delicately brown (20-25 minutes).
You know I love GF recipes to be able to be many things in different forms, and I mentioned I love this recipe because it becomes so many things, here are some ways to use the multi-tasking GF recipe.
Variations for the use of the dough:
- Press into a pie tin as a GF crust on a pie
- Use as the base for bar cookies in your favorite bar cookie recipe
- Use as a cheesecake crust
- Crumble the dough over fruit and bake for a fruit crumble
- Traditional shortbread wedges-bake in an 8-inch pie tin, score into wedges and prick with a fork.
- Sprinkle cookie tops with dried cranberries and candied ginger.
- Citrus–add 1 tbs of zest to the batter.
- Chocolate filled-spread Nutella spread in between two for sandwich cookies.
- Pecan crusted-press crushed pecans onto cookie before baking.
- Galettes-fill a thumbprint in center with jam before baking.