The undeniably intoxicating smell of butter vaporizing wafts out of the oven to waltz with your nostrils. As your brain connects the pieces, your stomach starts to whimper. Emerging from the oven, your fingers are willed to grab but you wait. They must cool. Just a little bit.
Eating these cookies, I wish that yum could be a more clear description. I wish that when I said yum, you saw the look of satisfaction on my face, the release that it gives my shoulders, the not forced “mmm” sound as the cookie mingles with my taste buds. That is what yum is. That is what these are.
This recipe was the first one I tried from Blog Aid, or rather the first one I adapted (I created 2 of them after all ;D). The original recipe was from Lottie + Doof but I made it gluten-free, obviously =D. It’s simple, the dough could be a meal in itself and the finished cookies are exactly what you would want a shortbread to be. Mine are a tad bit darker than a typical white shortbread, but that’s just because of the whole grain flours!
This post is linked to Slightly Indulgent Tuesdays.
Adapted from Lottie + Doof. Adapted by Lauren of Celiac Teen.
1/3 cup millet flour
1/4 cup sorghum flour
1/3 cup sweet rice flour
1/2 cup cornstarch
1/2 cup icing sugar
1 tsp xanthan gum
3/4 cup salted butter, softened
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper (or not, if you’re out).
Whisk together dry ingredients. Add butter and stir with a wooden spoon until a soft, smooth dough forms. It does take a little while, but just keep stirring and a dough will emerge.
Roll the dough into 1-inch balls and space them 1-1/2 inches apart on the cookie sheet. Using a glass or fork, flatten the balls into cookies.
Sprinkle with sugar if desired, then bake for 12 to 18 minutes until set but not yet browned.