The Holidays are upon, and with it comes Christmas parties aplenty. Tables toppling with gingerbread, fruitcake, and candy canes, it’s easy to get caught up in the tasty treats this season brings. But what if you are gluten intolerant or sensitive? These festivities often leave you in the corner with a carrot stick and broccoli floret, which is most certainly not the reason why you wore your over sized Christmas sweater.
This recipe for Whipped Shortbread Cookies is a fun and fail proof treat that is sure leave Santa sneaking down the chimney for seconds.
1 cup butter, softened
½ cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup white rice flour
¼ cup tapioca flour
1/3 cup cornstarch
½ teaspoon xanthan gum
Preheat the oven to 300 degrees. Line a cookie sheet in parchment paper, or for a more eco friendly approach, lay a reusable Silpat liner on the cookie sheet.
In a separate bowl, combine the remaining ingredients. Remember that these gluten free flours are light and airy, and unless you intend on leaving your kitchen looking like a winter wonderland, use caution when opening!
Roll ¾ inch balls and place on cookie sheet. Here you can get creative and use a fork press down slightly in a criss cross fashion, or thumb print the dough to fill with a candy or mousse. I chose a simple peppermint sprinkle to top my cookies.
Bake for 15-20 minutes depending on oven. Check the cookies often. You want them to set, but not brown. Cool the cookies on a wire cooling rack. Makes two dozen cookies.