Gluten-Free Whipped Shortbread Cookies
Gluten-free whipped shortbread cookies are light and buttery, easy to make, melt in your mouth delicious and the perfect cookie for the holiday season.
Equipment
Ingredients
- 3/4 cup Butter, softened
- 1/2 Cup gluten-free icing sugar
- 1 tsp vanilla extract
- 1 cup white rice flour
- 1/2 cup tapioca starch
- 1 Tsp Guar gum or xanthan gum
- 1 small jar maraschino cherries
Instructions
- Preheat oven to 325 degrees.
- Line both cookie sheets with parchment paper.
- Add softened butter and icing sugar to a stand mixer and beat . Scrape sides of pan to incorporate all.
- Add vanilla and beat again until mixture is smooth and light.
- In a small bowl add the dry ingredients and whisk.
- Add dry to the butter mixture and mix on low speed until a dough starts forming.
- Use a small ice cream scoop to drop balls onto cookie sheet. Use your hands to form into balls.
- Take a 1/2 tsp measuring spoon and lightly indent middle of cookie. Add a 1/2 maraschino cherry in the middle.
- Bake in oven for 14 minutes. Remove and cool.
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