GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD
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
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
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Mehar Azharalee
[email protected]Overall, I thought these cookies were just okay.
noorbat afridi
[email protected]I would have liked the cookies to be a bit sweeter.
Its Malik
[email protected]The cookies didn't turn out as I expected, but they still tasted good.
Lola Berrueco
[email protected]I found that the cookies were a bit too crumbly for my taste.
Darwish Khan
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort.
Juan Silva
[email protected]I've never had gluten-free shortbread cookies before, but these were delicious!
Muhammed Shafiq
[email protected]I can't wait to try this recipe with different flavor variations.
Manqhoba Grazozo
[email protected]These shortbread cookies are the perfect holiday treat.
Chiedza Ngazimbi
[email protected]I'm so glad I found this recipe. It's a keeper!
Sriya Shrestha
[email protected]These cookies are so delicate, they practically melt in your mouth.
Ziaull Hoque
[email protected]I added a bit of lemon zest to the dough for a citrusy flavor.
Bobbie Gray
[email protected]These shortbread cookies are a great way to use up leftover egg yolks.
Kh Hridoy
[email protected]I was a bit skeptical about the gluten-free part, but these cookies were amazing! They were so flavorful and had the perfect texture.
Azarl Getanehw
[email protected]These cookies are perfect for any occasion. I've made them for parties, potlucks, and even just to enjoy as a snack.
Jade McClelland
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Hana&Twana
[email protected]These cookies were so easy to make, and they turned out perfectly. I'll definitely be making them again.
Ripon Alom
[email protected]I'm not usually a fan of gluten-free baking, but these shortbread cookies were surprisingly good. They were light and crumbly, with a delicate flavor.
Azizur Rahaman
[email protected]These shortbread cookies were a delight! They had the perfect melt-in-your-mouth texture and a buttery flavor that left me wanting more.