With Thanksgiving so much later this year in November, it’s hard to not look ahead to Christmas already. Growing up cookies were a big part of our Christmas family tradition and I hope to continue that tradition in the years to come. I came across a couple shortbread cookie recipes last week and needed to take a dessert item to my girlfriend’s house on Friday night for a get together, so I decided to adapt a few of the recipes to make my own version of the shortbread cookie.
I like this recipe because it’s simple and the cookies aren’t overly sweet, so there was room to add some chocolate to the cookies. You can easily just sprinkle some sugar on top of the cookies if you don’t want to dip them in chocolate. I plan to make these again later in the Christmas season, and might even use cookie cutters to make fun Christmas themed shortbread cookies.
Gluten-Free Shortbread Cookies
1/2 lb of butter softened
1/2 cup of white sugar
2 cups of gluten-free flour (I used Bob Red Mill’s blend)
pinch of baking soda
Heat oven to 250 degrees. Cream together butter and sugar. Add in the gluten-free flour and baking soda while mixer is going. Roll dough into a round ball. Press onto an ungreased baking pan until around 1/2 inch thick. Bake the cookies 45-60 minutes. My cookies are a bit darker than I wanted, I got distracted watching Vampire Diaries… Once the dough is barely light brown, remove from oven. Cut into 1×1 inch pieces, or whatever size you prefer. If desired, dip in cookies in melted baking chocolate or sprinkle with a bit of white sugar. Enjoy!