Sweet Rice Flour Shortbread Cookies Recipes

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SHORTBREAD COOKIES



Shortbread Cookies image

An easy Shortbread Cookies recipe

Provided by Jessica Strand

Categories     Dessert     Bake     Quick & Easy     Fall     Winter     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 cookies

Number Of Ingredients 4

1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 300°F. Lightly butter 9-inch-diameter springform pan. Whisk flour, sugar, and salt in medium bowl to blend. Add 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Gather dough together and form into ball; flatten into disk. Roll out dough on lightly floured surface to 1/2-inch-thick round. Transfer round to prepared pan. Using fingers, press dough evenly over bottom to edges of pan. Using tip of small sharp knife, score dough into 8 equal triangles, then pierce all over with fork. Bake until shortbread is cooked through and pale golden, about 45 minutes.
  • Using tip of sharp knife, cut warm shortbread into triangles along scored lines. Run knife around shortbread to loosen. Cool in pan at least 30 minutes. Release springform pan sides. Using spatula, carefully remove shortbread from pan (shortbread will be fragile). DO AHEAD Can be made 1 day ahead. Store shortbread airtight in single layer at room temperature.

SHORTBREAD COOKIES II



Shortbread Cookies II image

Use only butter in these for best flavor.

Provided by Sally

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  • Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

SHORTBREAD COOKIES WITH RICE FLOUR



Shortbread Cookies with Rice Flour image

How to make shortbread cookies using rice flour

Provided by Jenna Atkinson

Categories     Dessert

Number Of Ingredients 5

1 cup butter (room temperature)
1/2 cup berry sugar
1 tsp vanilla extract
1/2 cup rice flour
1 1/2 - 1 3/4 cups all purpose flour

Steps:

  • Using a stand mixer, cream butter until fluffy.
  • Add sugar and cream together.
  • Add vanilla extract and cream together on low.
  • Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
  • Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
  • Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
  • Use cookie cutters to cut the dough into shapes.
  • Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
  • Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
  • Store cookies in an airtight container for up to 4 weeks.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

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