Gluten-Free Crispy Shortbread Cookies
This is a variation on King Arthur’s Shortbread Cookies, I found that swapping it for gluten-free flour makes a super delightful and crispy cookie. You also have to cook it for a bit longer.
Ingredients
Dry Ingredients:
240g (2 cups, lightly packed) Bob’s Red 1-to-1 gluten free flour or King Arthur’s gluten free AP flour
½ teaspoon table salt
Wet Ingredients:
113g (1 cup) of confectioner’s sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
2 sticks (227g) salted butter, room temperature
Instructions
Preheat oven to 350F
Line an 8” square pan with a parchment paper sling, oil it to make it stick to the pan
Whisk together the wet ingredients, then add and whisk the dry ingredients until the dough forms.
Press the dough onto the square pan, doing your best to keep it level across the entire pan.
Poke holes with a fork across the dough to let steam escape.
Bake for 45 minutes, monitor them until the shortbread looks golden. Let cool for about 30 minutes before cutting into shortbread cookies.
