I wouldn’t call myself a baker, you might know this about me. Baking scares me because I can’t improvise as easily as I can with cooking. One reason why I love to cook is because I can make it up as I go. With baking, if you replace one type of flour with another, it can change everything! With cooking, I change everything on a whim if I want and call it a masterpiece.
That being said, it is Christmas time and you have to make cookies at Christmas time! Plus, I’m trying to experiment more with sweeter, dessert recipes… this might totally be because I’m pregnant and the only time I crave sweets is during my pregnancies, but let’s just say it’s because I like a challenge.
Shortbread cookies are one of my favorite types of cookies! They’re simple, not overly sweet with a slight buttery taste and dense, cake like texture. They’re just wonderful, that’s all there is to it. The basic recipe is pretty simple to remember. It’s basically 3 parts flour, 2 parts butter, 1 part sugar. I experimented a bit and replaced some ingredients to make it gluten free and just a bit healthier, in my book.
The result was a hit. They will be darker than your traditional shortbread because of the gluten free ingredients used and my husband wanted melted chocolate on top because he has more of a sweet tooth than me. I know some people prefer thinner shortbread, some prefer thicker, so I would recommend using one of your larger pans or two baking pans if you want them to come out thinner. It turns out great no matter the thickness, just up to your personal preference on looks!
Once they were fully cooled they were wonderful with a bread-like, crumbly texture and buttery taste. When they were still warm, they were extremely crumbly so please let them cool fully! It’s hard to wait 🙂
3 cups brown rice flour
2 cup unsalted butter, softened
1 cup coconut sugar
1/4 tsp salt
1/2 vanilla extract
- Combine flour, butter (at room temperature), sugar, salt & vanilla extract in mixer with paddle attachment.
- Mix well until dough forms so that butter is well incorporated, but do not over mix.
- Form the dough into a ball in parchment paper and refrigerate for 20 mins.
- While dough is resting, preheat oven to 300 degrees F.
- Flatten dough into baking pan. Be sure to press into the pan on the sides. Use two baking pans if you want thinner cookies. Score into rectangular shapes and be sure to poke with a fork.
- Bake for 40-50 minutes (depending on thickness).
- Let cool for 15 minutes before cutting. You need them to be cooled slightly, but not fully to cut well.
- Allow to cool completely before eating.
- Optional: Dip in melted chocolate for added sweetness. Sprinkle chocolate with sprinkles for some festive decor. There are so many options, this is just the beginning!
What cookies do you always have to make around Christmas time? We like your typical sugar cookies and belly buttons (pretzels with a hershey’s kiss and M&M).
If you have shared any holiday cookie recipes on your blog, be sure to let me know below!