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Gluten Free Shortbread Cookies

36 Servings
30 Minutes Prep Time

4 cups Bob's Red Mill GF Shortbread Cookie Mix
3/4 cup Unsalted Butter or Buttery Spread cut into 8 pieces
1 large Egg Yolk+
2 Tbsp Water
Directions

Step 1
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly.
Step 3
Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cit with cookies cutter or biscuit cutter to make 2-inch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
Step 4
Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.

Makes 36 cookies.
Notes
*Eggless Option: Instead of the egg yolk and 2 Tb water, add 1/4 cup Milk (Cow, Soy, Rice).
recipe courtesy of Bob's Red Mill

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