Shortbread Cookies- gluten-free, top 8 allergen free
A few years ago, our daughter who has both celiac disease and food allergies requested shortbread cookies for her birthday. This was her first birthday after being diagnosed with celiac disease so we had to be sure to create amazing cookies for her. I’m not even sure where she got the idea as she had never had them before. Any food she requests we figure out how to make safely for her. There is no limit to what we will try to ensure she can eat as much as possible. The years of her requests are how you all get new recipes. She is a foodie so we make a whole lot of recipes. Ever since we made shortbread cookies for her birthday they are one of her favorite cookies. She requests them often and we gladly oblige. There is something so simple but delicious about shortbread cookies. They are the perfect buttery cookie that is sweet, but not too sweet, that are great on their own, or all dressed up.
This year, our daughter wanted to add her favorite shortbread cookies to our Christmas baking. We, of course, made these. They are SO easy and only require three added ingredients, that’s it! It doesn’t get any easier than that. We whipped some up and made some simple round cookies. Our daughter wanted to make shortbread men out of the dough, so we gave it a whirl. This dough is a bit on the crumbly side, not intended to be rolled out, so I wasn’t sure it would work but we tried. They turned out super cute, and yes the shortbread men made snow angels! :) If you want to make shapes with this dough, we have given you instructions below. Head on over to pick up our Rustic Scoop™ Pancake and Waffle Mix so you can make these. We always love to see pictures of your creations and appreciate reviews as well.
1 Cup Powdered sugar
¾ Cup + 1 Tablespoon Shortening
¾ Cup + 1 Tablespoon Butter of choice
1-2 Tablespoons Milk of choice
Preheat oven to 325° F. Prepare two baking sheets with parchment paper.
In a stand mixer, cream the buttery spread and shortening together. Next, add the powdered sugar and mix until well combined. Now add the Rustic Scoop™ Pancake and Waffle Mix slowly while the mixer is on medium speed. Mix well and then scrape the dough together. Add 1 Tablespoon of milk and mix until well combined. This should bring the dough together nicely without being wet. If it still needs more milk to be a nice pliable yet not stick dough, add the second Tablespoon of milk. Be sure you don't add too much milk or these will be difficult to shape and cut out.
Using a medium cookie scoop (about 1 ½” across), place dough balls on a cookie sheet with parchment paper. If you do not have a cookie scoop, just make balls in your hand and gently press together. Flatten your cookie dough balls down until they are about ½ inch thick.
If you want to make shapes with cookie cutters, here are a few tips. Be sure to choose a cookie cutter that isn’t very big, doesn’t have small sections that would need to be pushed out like a star. Instead, choose mostly rounded edge cookie cutters like a gingerbread man, square, heart, etc.
Bake for 12-15 minutes until the edges are barely golden. This recipe makes 18 cookies. Let the cookies cool completely on the parchment paper before transferring them to a cooling rack. If you move them before they are cool they will break.
If you want to dress these up, you can melt 1 Cup safe chocolate chips with 1 teaspoon of shortening or coconut oil. Mix the melted chocolate and shortening together, then dip half of your cookies in the chocolate and then place them on a cooling rack. You can eat them once they cool or you can also add crushed candy canes or sprinkles. Enjoy!