Gluten-Free Shortbread Cookies
Flaky, tender, buttery cookies to enjoy with a warm cup of coffee or tea
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ¼ cup sugar
- 1 cup all-purpose gluten-free flour (This recipe usedBob’s Red Mill)
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tbsp milk
- ¼ cup chopped pecans
- ¼ cup chopped toffee pieces (can sub mini chocolate chips)
Instructions
- Using a stand mixer or hand mixer, cream together butter, sugar, vanilla, and salt.
- Gradually add flour ¼ cup at a time, mixing together. Dough will be shaggy.
- Add 1 tbsp milk and mix together. If dough still looks a bit too shaggy, add an additional tbsp milk.
- Using a spatula, mix in pecans and toffee pieces. Dough should be looser.
- Using your hands (spray oil on them to prevent sticking), form into a 2-3” round log. Wrap the dough in plastic wrap and stick in the fridge for at least 30 minutes to chill.
- While dough is chilling, pre-heat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Cut off roughly 1/2” discs from the dough log to make rounded shortbread cookies. Alternatively, you could roll dough into ¼-1/2” sheet and use cookie cutters to make shapes.
- Spread discs of cookie dough evenly across parchment paper.
- Bake for 15-18 minutes or until just golden around the edges.
- Allow to cool for 10 min to crisp up.
Nutrition
Serving: 1cookieCalories: 135kcalCarbohydrates: 13g
