Adapted from an old family recipe, you'll need to make these gluten-free shortbread cookies in large batches to keep them around long enough for company!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
72
Yield:
6 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift cornstarch, icing sugar, sweet rice flour, tapioca, sorghum, and white rice flours together in a large bowl. Blend in butter until a soft, smooth dough forms.

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  • Shape dough into 1-inch-thick logs. Wrap in plastic and refrigerate until firm, 30 to 60 minutes.

  • Preheat the oven to 300 degrees F (150 degrees C).

  • Slice cold dough into 1/8-inch rounds. Place rounds 1 1/2 inches apart on a cookie sheet.

  • Bake in the preheated oven until edges are firm and tops are still pale, 15 to 20 minutes. Transfer to a rack to cool.

Nutrition Facts

93 calories; protein 0.4g; carbohydrates 9.9g; fat 5.8g; cholesterol 15.3mg; sodium 41.2mg. Full Nutrition
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