How to Make Shortbread Cookies

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Bunner's Bake Shop CookbookOkay, everyone, you can start rejoicing now: melt-in-your-mouth shortbreads are here again! Over the years, I’ve searched fruitlessly for a shortbread that reminded me of the delicious little biscuits of my childhood. My search is over because this cookie is pure, unadulterated shortbread goodness, just like its butter and wheat-laden predecessors. You may choose to doll it up with flavoured extracts, but I love it as is, just as plain Jane as the day it was baked. If you want to dress it up for the winter holidays, carefully dip half of each cookie into melted chocolate and sprinkle with a touch of candied orange peel. Or go full-on classic and garnish with red or green maraschino cherries.

  • Yield: 20 cookies


  • 1 cup Earth Balance Buttery Sticks (2 sticks), at room temperature
  • ½ cup organic powdered sugar
  • 1½ cups Bob’s Red Mill gluten-free all-purpose flour
  • ¼ cup arrowroot starch
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon sea salt
How to Make It
  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and sugar.
  3. In a medium bowl, sift together the flour, arrowroot starch, xanthan gum, and salt. Add the dry ingredients to the creamed butter and, using a spatula, mix until combined.
  4. With clean hands, form the dough into tablespoon-size balls and place on the prepared baking sheets. Press down to slightly flatten the cookies, being mindful to keep them spaced about 2 inches apart.
  5. Bake until the tops of the cookies are matte and have just a hint of golden colour, about 10 minutes. Overbaking by even a minute or two can burn the bottoms, so keep a close eye on them.
  6. Let cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

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