Gluten-Free Shortbread Recipe

Now that the American Thanksgiving holiday is finished everyone is starting to think about Christmas. Are you still deciding what to give to your loved ones for Christmas? How about some gluten-free shortbread cookies? A homemade gift is special and can save you money.

These gluten-free shortbread cookies are the best if:

• you form them with a cookie press
• you use the very fine rice flour that you can find at Asian grocery stores (the picture is below but it will probably cost between $1.50 and $2.50 at your local Asian store - the same holds true for the tapioca starch)
  

Gluten-Free Shortbread Cookies

1 1/2 cups butter
1/2 cup honey
2 tsp vanilla extract
2 cups white rice flour
2 cups tapioca starch

• Preheat oven to 300oF.
• Cream together the butter, honey and vanilla extract. Gradually add the rice flour and the tapioca starch.
• Pass the dough through a cookie press onto an ungreased cookie sheet, or press into an ungreased cookie sheet with your hands such that the dough is approximately 1/2" thick.
• Bake for 30 to 40 minutes or until gold around the edges. If you didn't use a cookie press, cut into squares while still warm. Let the cookies cool before removing them from the sheets.

This gluten-free shortbread recipe is in one of my food allergy cookbooks "Monica's Desserts and More" and on my member website www.joinmonica.com.