Holiday Shortbread

21 Dec

Holiday Shortbread

This is such a great recipe and gluten free too! Perfect treat for the holidays.

2 3/4 cups organic fresh-ground brown rice flour

¼ cup organic corn starch (Optional. Just add ¼ more flour if you omit it)

half a tsp baking soda

dash of sea salt

8 spoons (about 1 stick) unsalted butter (melted)

half a cup of brown rice syrup, maple syrup or honey

a spoon pure vanilla extract

Juice & grated zest of 1 organic lemon

15 or so almonds, pecans or walnuts, halved

Heat oven to 350 degrees. Sift the flour, salt & baking soda together. Combine the butter, honey/syrup, vanilla, lemon zest, and juice. Cut butter and sugar into flour mix with pastry blender into dough (or with your hands). Blend until smooth and satiny. Form into a large ball and chill in fridge for 30 minutes. Roll with rolling pin to ¼ inch think between 2 sheets of parchment paper. Remove paper and cut into shapes and place on greased cookie sheet. Press nut into the center of each cookie. Bake for 10-12 minutes or until the bottoms are lightly browned.  Makes about 30 cookies.



photo by jillmotts on

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