Lemon Lavender Shortbread Cookies
Gluten free and dairy free shortbread that is so yummy and easy to make.
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  1. 1 ⅓ cup white rice flour
  2. ½ cup sweet rice flour
  3. ½ cup cornstarch
  4. 1 tsp salt
  5. ¼ tsp baking powder
  6. ¼ tsp xanthan gum
  7. 14 tbsp (7 oz) butter, softened
  8. ¾ cup cane sugar
  9. 1 tsp vanilla
  1. Preheat oven to 300 and line cookie sheet with parchment paper
  2. Whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder and xanthan gum in a small bowl.
  3. In a stand mixer with a paddle attachment cream together butter, cane sugar and vanilla until thick (about 30 seconds)
  4. Turn mixer off and add dry ingredients
  5. Turn mixer back on until a dough forms (about 3 minutes)
  6. Roll dough out on a lightly floured counter top to about ¼ inch thick and cut into rounds.
  7. Place rounds on cookie sheet (about 2 inches apart) and refrigerate for 10 minutes.
  8. Bake for about 30 minutes (until golden brown around the edges) and let cool for a few minutes on the pan, then transfer to a baking rack
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