Cassava Flour Holiday Shortbread Cookies Recipes

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Place butter, maple syrup and vanilla in the bowl of a stand mixer with a paddle attachment and whip til butter is fluffy-ish. The butter and syrup will not incorporate completely, but get them at least happily mixed together.
• Add salt and cassava flour to butter mixture and whip until a nice firm dough comes together.
• Remove dough from the bowl and work into a ball with your hands, then flatten into a disc, wrap in plastic and refrigerate for 30 minutes.
• Remove dough from the refrigerator, cut in half, re-wrapping one half while you roll out and cut out the other.
• Preheat oven to 350°
• Roll dough into ball and place between two pieces of parchment paper - roll out to approximately ¼-⅜" thick. Cut out shapes with a cookie cutter or use a knife and cut into rectangles approximately 1" x 2", placing shapes on a parchment lined baking sheet. Re-roll scraps of dough until all is used. Repeat with the other half of the disc. You should get around 3-4 dozen, although this will vary depending on the shape of your cutter.
• Bake for 12-14 minutes or until edges just become browned.
• Remove to a wire rack and cool.
• If decorating with chocolate glaze, prepare that while cookies cool by melting the chocolate and coconut oil in a double broiler until melted and fully combined.
• Once cookies are cool, dip in glaze as preferred, sprinkle with crushed candy canes and place on a parchment lined baking sheet so chocolate can set up.

HOLIDAY SHORTBREAD COOKIES

Steps:

• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.

HOLIDAY SHORTBREAD COOKIES

Steps:

• In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15x10x1-in. baking pan. Prick all over with a fork., Bake at 325° for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.