Wednesday, April 20, 2011
delicious gluten free shortbread
A few years ago a friend of mine brought these adorable shortbread stars to our forth of july party. I was so disappointed that I couldn't try one because everyone was raving about them. I asked her for the recipe so that I could convert it. I use a tiny cookie cutter because I think tiny cookies are so cute! You can eat one in a single bite! Of course you may use any cookie cutter shape you like. The baking time I have posted here is for the small stars. The thing that works for this shortbread without it being grainy is making that extra stop at the asian supermarket to purchase the finely grained rice flour from Thailand. I usually half the recipe.
4 cups rice flour
1 cup powdered sugar
1/4-1 tsp vanilla (according to your personal taste)
1 pound unsalted butter (just remember you only eat 1 or 2 little cookies at a time!)
Blend ALL the above ingredients together and chill for a couple of hours to firm up the dough. Once the dough is chilled, roll it out and cut it into your favorite cookie shape. Bake at 300 degrees for 20 minutes.
Once the cookies have COMPLETELY cooled dip each cookie in a small, shallow bowl of powdered sugar to coat