Red Mill Gluten Free Shortbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 package Bob's Red Mill Shortbread Cookie Mix1 1/2 sticks unsalted butter or buttery spread1 large egg yolk2 Tbsp Water
Preheat oven to 375F
line a rimmed baking sheet (not non-stick) with parchment paper
In large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth.
Beat in egg yolk, then beat in water.
On low speed beat in cookie mix in 3 stages:
first 1/2 cup, then half cookie mix, and then remaining cookie mix until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth.
Divide dough in half and wrap half in plastic wrap.
Place remaining dough on parchment paper, then top with plastic wrap.
Roll to 1/4inch, cut with a cookie cutter or biscuit cutter to make 2" cookies and place one inch apart on baking sheet.
Reroll scraps of dough; cut again to make 18 cookies.
Bake on middle rack oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
Serving Size: makes 36 2" cookies
Number of Servings: 18
Recipe submitted by SparkPeople user BLNBIKERIN1.
line a rimmed baking sheet (not non-stick) with parchment paper
In large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth.
Beat in egg yolk, then beat in water.
On low speed beat in cookie mix in 3 stages:
first 1/2 cup, then half cookie mix, and then remaining cookie mix until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth.
Divide dough in half and wrap half in plastic wrap.
Place remaining dough on parchment paper, then top with plastic wrap.
Roll to 1/4inch, cut with a cookie cutter or biscuit cutter to make 2" cookies and place one inch apart on baking sheet.
Reroll scraps of dough; cut again to make 18 cookies.
Bake on middle rack oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
Serving Size: makes 36 2" cookies
Number of Servings: 18
Recipe submitted by SparkPeople user BLNBIKERIN1.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 7.9 g
- Cholesterol: 30.9 mg
- Sodium: 81.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 0.5 g
- Protein: 1.2 g
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