Red Mill Gluten Free Shortbread Cookies

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Red Mill Gluten Free Shortbread Cookies calories by ingredient


Great cookies, not too sweet, ideal mix for Linzer cookies,
of course gluten free!
Great cookies, not too sweet, ideal mix for Linzer cookies,
of course gluten free!

Number of Servings: 18


    1 package Bob's Red Mill Shortbread Cookie Mix
    1 1/2 sticks unsalted butter or buttery spread
    1 large egg yolk
    2 Tbsp Water


To make Linzer cookies bake for only 8 minutes, spread with seedles Strawberry Jam (about 1/2 tsp per cookie) and place cookie with hole on top. Bake for another 5-7 minutes. Sprinkle with powdered sugar when still warm on the cooling rack.


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.

TAGS:  Desserts |