Shortbread Cookies IV28 Reviews
“These cookies use rice flour for a different twist on the traditional shortbread cookie.” - by MARBALET
Original recipe yields 48 cookies
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
- Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.
Amount Per Serving (24 total)
- 262 cal
- 15.6 g
- 28.6 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar (cos I doubled it)instead of all white sugar to reduce the sweetness & get a more buttery flavor. Fructos..." See moree instead of regular table sugar has a finer texture & blends in easily, but my grocery was out of it. Also, I always make these a few days ahead of serving, it seems to really let the butter come out on the palate. A tender, delicious cookie, I always make it for our local Hospice Tea fundraiser."
"After making the dough, I cut the dough into 4 pieces and added different things to each. (mini chocolate chips, macadamia nut, cocoa, plain) I also melted chocolate and dipped some them after baking...." See more This dough is easier to handle than most cookie cutter recipes so I rolled them out and cut them into different shapes with cookie cutters. Everyone loved them!"
Shortbread Cookies II
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