Gluten-Free Vanilla Shortbread Cookies
This recipe is for plain vanilla shortbread. Feel free to add other extracts such as almond, lemon or orange. I love to add lemon extract and the zest of a lemon.
- 190 grams unsalted butter, room temperature
- 90 grams confectioners’ sugar
- 1½ teaspoons vanilla
- 260 grams gluten free 1:1 flour blend
- ½ teaspoon salt
Using an electric mixer, cream the butter, sugar and vanilla together until it is creamy and smooth.
Add the flour and salt. Mix well until combined, scraping down the bowl a few times.
Form the dough into a rectangle, wrap well and refrigerate for at least two hours.*
When ready to bake, remove the dough from the refrigerator, and allow it to sit at room temperature until it is malleable and easy to roll, about 30 minutes.
Preheat oven to 300 degrees.
Roll the dough to your desired thickness (⅛–¼ inch). Cut into your desired shape, Place on parchment-lined baking sheets, and prick with a fork.
Return the cookies to the refrigerator to chill for 10 minutes.
Bake the cookies for 18-22 minutes, until just lightly golden brown.
Cool, and leave as is, or dip in chocolate.
*For slice-and-bake cookies, roll the dough into a log, wrap well and refrigerate for at least three hours before slicing and baking.
For traditional Scottish shortbread, divide the dough into two equal disks. Evenly press disks into the bottom of two 8-inch round pans with removable bottoms. Using a kitchen fork, press ½-inch radiating lines all the way around the edge of the dough. Prick the dough all over with the fork, to help keep an even surface and give the traditional shortbread pattern.
Bake at 275 degrees until pale and golden, approximately 30 minutes. Remove the pan to a wire rack to cool for five minutes, then cut into 12- 16 wedges with a thin, sharp knife. This must be done while the shortbread is still warm, or it will break. Let sit to cool completely before picking them up.