Many years ago, I was visiting my parents and my dad mentioned that the lady, for whom he was doing some work, had brought him a treat for coffee time - shortbread and coffee. He mentioned several times how this was the best shortbread he had ever had, that it melted in his mouth.
That became my standard for shortbread - did it melt in my mouth?
Always enjoying shortbread, I wanted a gluten free recipe in time for the holiday season.
This one works really well and passes the shortbread test - Does it melt in your mouth? YES, it does!
- 3/4 cup butter - or half butter/half margarine
- 1/2cup icing sugar
- 1 1/2 cups Julie's Flour Mix (gluten free)
- 3/4 tsp xanthan gum
- 1 tsp vanilla
- glazed red and green cherries
- Soften butter to room temperature.
- Combine butter and icing sugar in mixer bowl - then beat until butter is white
- Add flour mixed with xanthan gum - blend into butter/sugar
- Beat on high for at least 6 minutes.
- Chill in refrigerator for a few minutes - or longer.
- Drop by scant teaspoon onto parchment lined cookie sheet, top with cherries cut in half.
- Bake at 300 degrees for 10-11 minutes or until the edges begin to hint of turning golden.
- Let cool completely before removing from pan - I slide the parchment paper onto a cooling rack to free up the pan for the next cookies.