Basic Preparation Instructions for Gluten Free Shortbread Cookie Mix

Basic directions for making the Gluten Free Shortbread Cookie Mix.

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Servings 36cookies
Submitted By Bob's Red Mill Natural Foods
Basic directions for making the Gluten Free Shortbread Cookie Mix.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 3.75
You:
Rate this recipe!
Servings 36cookies
Submitted By Bob's Red Mill Natural Foods
Basic directions for making the Gluten Free Shortbread Cookie Mix.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly.
  3. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap. Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cut with cookies cutter or biscuit cutter to make 2-inch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
  4. Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
Recipe Notes

*Eggless Option: Instead of the egg yolk and 2 Tb water, add 1/4 cup Milk (Cow, Soy Rice).

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