Gluten-Free Shortbread Cookies

Gluten-Free Shortbread Cookies

These shortbread cookies are easily rolled into egg shapes for Easter, or traditional round cookie shapes. You can leave them plain or decorate as you desire.

• Makes 24 cookies
• Prep time: 10 minutes
• Baking time: 10 minutes
• Oven temp: 350 degrees

Ingredients

• 1-1/3 cups white rice flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 1/2 cup GF confectioner's sugar
• 1 egg, plus 2 egg yolks
• 1 teaspoon vanilla

Instructions

1. Sift together the rice flour, baking powder and salt. Set aside.
2. Cream the butter and sugar together. Add the eggs and vanilla and mix well.
3. Add the butter mixture to the flour mixture and work the dough well. It should be very stiff.
4. Roll the dough into either small balls or small egg shapes and place on a greased baking sheet. The cookies will flatten and spread when baking.
5. Bake at 350 degrees for 10 minutes or until lightly browned on top.
6. Decorate as desired.
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