SWEET RICE FLOUR SHORTBREAD COOKIES

Sweet Rice Flour Shortbread Cookies image

Adapted from an old family recipe, you'll need to make these gluten-free shortbread cookies in large batches to keep them around long enough for company!

Provided by Carriescows

Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 7

Ingredients

1 ½ cups cornstarch
1 ½ cups icing sugar
1 cup sweet rice flour (mochiko)
1 cup tapioca starch
⅔ cup sorghum flour
⅓ cup fine white rice flour
2 ¼ cups butter, softened

Steps:

Sift cornstarch, icing sugar, sweet rice flour, tapioca, sorghum, and white rice flours together in a large bowl. Blend in butter until a soft, smooth dough forms.
Shape dough into 1-inch-thick logs. Wrap in plastic and refrigerate until firm, 30 to 60 minutes.
Preheat the oven to 300 degrees F (150 degrees C).
Slice cold dough into 1/8-inch rounds. Place rounds 1 1/2 inches apart on a cookie sheet.
Bake in the preheated oven until edges are firm and tops are still pale, 15 to 20 minutes. Transfer to a rack to cool.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 9.9 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.6 g, Sodium 41.2 mg, Sugar 2.6 g