Gluten Free Whipped Shortbread Recipe 375

GLUTEN FREE WHIPPED SHORTBREAD RECIPE - (3.7/5)

Gluten Free Whipped Shortbread Recipe - (3.7/5) image

Provided by á-48544

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1/2 cup confectioners' (icing) sugar
1/4 teaspoon almond extract (optional, but good)
1 teaspoon vanilla extract (optional, but good)
1 cup white rice flour
1/2 cup cornstarch
1/4 cup tapioca starch/flour
1/2 teaspoon xanthan gum
cherries, coloured sugar or sprinkles for decorating

Steps:

1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper. 2. Place the butter and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended. 3. In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie. 4. Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly. 5. Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using. 6. Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack. Store cooled cookies in an airtight container.

GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD

Gluten Free Melt-In-Your-Mouth Shortbread image

Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."

Provided by Nana Lee

Categories Dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 4

Ingredients

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's)
1 cup rice flour
3/4 cup butter

Steps:

NOTE #1 - See the variation on the dough by Chef #1178009.
NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1" balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.9, Carbohydrate 10.2, Fiber 0.2, Sugar 2.5, Protein 0.5

WHIPPED SHORTBREAD

Whipped Shortbread image

These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 dozen.

Number Of Ingredients 5

Ingredients

3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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