These buttery crisp gluten free shortbread are melt in your mouth goodness. They’re so easy to make that one shouldn’t have to go without this holiday season. These shortbread cookies store at room temperature in plastic-ware for several weeks and freeze beautifully.
Whipped Shortbread Cookies Recipe
YIELD: 30 cookies
1 cup (227g) unsalted butter
1/2 cup (110g) super fine sugar
1 cup cornstarch (190g) cornstarch, sifted
1 cup (160g) rice flour
silver dragees (optional)
Cream butter and sugar until combined.
Add cornstarch and rice flour.
Stir to combine then whip for 5 minutes.
Drop by the teaspoonful one inch apart onto a lined baking sheet.
Top with silver dragees as desired.
Bake in a 325°F preheated oven for 15-20 minutes.
Cool completely before handling.
