Best Sweet Rice Flour Shortbread Cookies Recipes

SUGARED SHORTBREAD

Steps:

• Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
• In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

SHORTBREAD COOKIES WITH RICE FLOUR

Steps:

• Using a stand mixer, cream butter until fluffy.
• Add sugar and cream together.
• Add vanilla extract and cream together on low.
• Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
• Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
• Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
• Use cookie cutters to cut the dough into shapes.
• Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
• Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
• Store cookies in an airtight container for up to 4 weeks.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.