Bob's Red Mill Gluten Free Cookie Mix Shortbread Description
Easy to Prepare
Delicate, Buttery Flavor
Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own, and can be spruced up with a few minor adaptions. The favorite at the mill is dipping half in melted chocolate for a truly decadent treat.
Ingredients You Will Need:
1 whole pkg. Bob's Red Mill Shortbread Cookie Mix
1-1/2 sticks (3/4 cup) unsalted Butter or Buttery Spread cut into 8 pieces
1 large Egg Yolk
2 Tbsp. Water
Preheat oven to 375 degrees. Line a rimmed baking sheet (not nonstick) 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 of mix, and then remaining cookie mix, until thoroughly blended. Dough will look very 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 1/4-inch, cut with a cookie cutter or biscuit cutter to make 2-inch cookies and place one inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around the edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
Other Ingredients: Potato starch, sugar, whole grain sorghum flour, cornstarch, tapioca starch, sea salt, xanthan gum, natural vanilla powder (sugar, cornstarch, vanilla extract).
Manufactured in a facility that also uses tree nuts and soy.