Rating: 4.5 Pugs
One of the things I miss most about being gluten free is whipped shortbread over the holidays. I have tried all kinds of ways to replicate it gluten free style, but this one by far works the best.
1 cup unsalted butter (if you like your sweets salty you can use 1/2 salted and 1/2 unsalted) Do not add salt to the batter.
1-1/2 cups President’s Choice all-purpose gluten free flour
1/2 cup confectioners sugar (Icing sugar)
1 tbsp. corn starch (see note)
Mini cupcake liners
Note: If your flour mix has cornstarch in it, don’t add. If you are using a mix with rice flour you may not need it. I would do one test cookie to see how well it holds together before adding cornstarch, as it does change the texture slightly.
Preheat oven to 350F
Combine butter, flour and sugar in a large mixing bowl. Beat with an electric mixer until batter is light and fluffy.
Line up your mini cupcake liners on a baking sheet. (I use the liners because gluten free shortbread tends to flatten out so much that it crumble when you try to touch it. The liners stop the cookies from spreading out).
Spoon even amounts of batter into the mini cupcake liners.
Place baking sheet in oven and bake for 15 to 20 minutes, until edges are golden brown. Remove from oven and let cool completely before removing the cupcake liner or you can leave them in the liner and serve them that way. You can get some really nice decorative liners.
Store in an airtight container separating each layer with waxed paper. They will be fine in the fridge for a few days, otherwise place the container in the freezer. If you are going to freeze them remove the liners first (if they are still on). I actually like eating them frozen:)