Sweet Rice Flour Shortbread Cookies

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!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 93 Calories

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

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

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.

Step 3

Shape dough into 1-inch-thick logs. Wrap in plastic and refrigerate until firm, 30 to 60 minutes.

Step 4

Slice cold dough into 1/8-inch rounds. Place rounds 1 1/2 inches apart on a cookie sheet.

Step 5

Bake in the preheated oven until edges are firm and tops are still pale, 15 to 20 minutes. Transfer to a rack to cool.