Hello & Happy Sunday!
I have been a little MIA, ok maybe its been a long while! I can’t say I have any excuses but I’m ready to start creating again.
Spring has arrived a little late this year I still have about two feet of snow in my garden, but the sun is high in sky and getting warmer everyday!
This shortbread recipe is so easy to make and versatile, in stead of adding bourbon and vanilla, try a little aged cheddar cheese and chives or earl grey tea and lavender or just start with the recipe below.
Enjoy your Sunday and see you all soon with another creation!
- 1.5 cups butter
- 0.5 cup raw sugar
- 0.5 cup icing sugar
- Pinch of salt
- 1 vanilla bean, paste scraped out*
- 2.5 tbsp Bourbon
- 3.5 cups gluten free flour*
- 1 egg white* - optional
- 0.2 cup raw sugar* - optional
- Using a stand mixer, beat butter, sugars, vanilla & salt until smooth, approx. 2 to 3min. Scraping sides once. Add bourbon, scrape sides
- Turn mix to low, and slowly add the flour, so it does not go all over the kitchen. Slowly increase the speed of the mixer to medium, scraping the sides once. Mix until dough forms into a ball
- Lightly dust a large wooden cutting board or the kitchen counter with gluten free flour. Divide the dough in half, and roll & form into 2 logs about 2 inches thick
- Wrap each log with plastic wrap & store in the fridge for at least 2 hours
- Remove the logs from the plastic wrap & brush with egg wash and sprinkle/roll the logs into raw sugar. This step is optional
- Slice each log into 0.5 inch slices & place on a parchment lined baking sheet 1 inch apart
- Place the cookies back in the fridge for about 15 to 20min to hard back up or the cookies will flatten out
- Bake the cookies at 350F for 20 to 25min or until the cookies start to turn brown
- Some gluten free flours don’t brown up like normal all purpose flour, so keep an eye on your cookies
*For extra vanilla flavor add 1 to tbsp. of vanilla extract
**The flour mixture I used 3 cups Namaste Perfect Flour Blend & 0.5 cup of Cup4Cup Flour. Cup4Cup is a little a bit finer and mixing the two gives the cookies the perfect consistency ***You can bake the cookies as is, or you can brush with an egg wash & sprinkle/roll in raw sugar