Shortbread Cookies
These cookies might not look fancy, but they are likely to become your favorites.
1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
3 tablespoons almond milk (or milk)
1 and 1/2 teaspoons vanilla
1 and 3/4 cups sorghum flour
1 cup arrowroot starch
2 teaspoons xanthan gum
2 teaspoons baking powder
pinch salt
Preheat to 350 degrees if you plan to bake immediately. Grease cookie sheets.
In a large bowl, cream butter and sugar for several minutes. Combine egg yolks, almond milk, and vanilla, beating this into the creamed mixture. In a small bowl, mix sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Gradually incorporate the flour mixture.
Dough can be covered and chilled for baking later in the day, or cookies can be shaped immediately. Work within 2 layers of plastic wrap (not waxed paper) that have been floured using sorghum flour. Roll out portions of the dough to about 1/4-inch. Cut with floured biscuit or cookie cutter. Recombine any remaining dough until all is used.
Bake at 350 degrees for 12-14 minutes (convection oven: 325 degrees for about 10 minutes), or until lightly browned. Wait to remove from cookie sheets for several minutes. Yield: about 2 dozen cookies.
(Note: Almost all the gluten-free yeasted breads I make use 2 eggs plus 2 egg whites. I look forward to making these cookies with the leftover yolks.)
1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
3 tablespoons almond milk (or milk)
1 and 1/2 teaspoons vanilla
1 and 3/4 cups sorghum flour
1 cup arrowroot starch
2 teaspoons xanthan gum
2 teaspoons baking powder
pinch salt
Preheat to 350 degrees if you plan to bake immediately. Grease cookie sheets.
In a large bowl, cream butter and sugar for several minutes. Combine egg yolks, almond milk, and vanilla, beating this into the creamed mixture. In a small bowl, mix sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Gradually incorporate the flour mixture.
Dough can be covered and chilled for baking later in the day, or cookies can be shaped immediately. Work within 2 layers of plastic wrap (not waxed paper) that have been floured using sorghum flour. Roll out portions of the dough to about 1/4-inch. Cut with floured biscuit or cookie cutter. Recombine any remaining dough until all is used.
Bake at 350 degrees for 12-14 minutes (convection oven: 325 degrees for about 10 minutes), or until lightly browned. Wait to remove from cookie sheets for several minutes. Yield: about 2 dozen cookies.
(Note: Almost all the gluten-free yeasted breads I make use 2 eggs plus 2 egg whites. I look forward to making these cookies with the leftover yolks.)
