Cole's Moveable Feast

Cole's Moveable Feast
Cole

Monday, January 30, 2012

Gluten-Free Shortbread Cookies (and Thumbprint Cookies)

2/3 cup softened non-dairy margarine (Fleischmann's unsalted or Earth Balance buttery sticks) or coconut oil
1/4 c. powdered sugar
scant dash of guar gum
1 cup organic oat flour
1/2 cup gluten-free all purpose flour or rice flour
1/8 t. salt
a little vanilla extract as desired to enhance flavor

Sift together flours and salt, set aside. Beat together margarine and sugar until light and fluffy. Slowly beat dry ingredients into sugar/margarine mixture until soft dough forms, add vanilla extract if desired. Scrape down sides as needed. Refrigerate 1 hour. Preheat oven to 325 degrees. Roll dough out onto oat flour-dusted surface and cut into desired shapes. (Alternatively, roll dough into sausage shape prior to refrigerating, then use a sharp knife to cut into round slices - you can make thumbprint cookies from this point by gently pressing your thumb into the center of each cookie and filling it with your favorite fruit spread). Place on parchment-lined cookie sheet and bake for 20 minutes until edges begin to turn golden brown. If desired, sift a little powdered sugar over the cookies immediately upon removing from oven. Makes 10 to 20 cookies.

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