Gluten Free Shortbread Cookie Mix Directions
Basic directions for making the
Bob’s Red Mill Gluten Free Shortbread Cookie Mix.
- 1 – 21 oz pkgs (4 cups) GF Shortbread Cookie Mix
- 3/4 cup Unsalted Butter or Buttery Spread cut into 8 pieces
- 1 large Egg Yolk+
- 2 Tbsp Water
I added to the recipe :
- 1 tbsp fresh Rosemary -finely chopped
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water.
On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly.
This is where I add in the chopped rosemary & chocolate chips
Fresh rosemary from my herb garden …
Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
(I place in the refrigerator until I’m ready to use the 2nd half)
Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cut with cookies cutter or biscuit cutter to make 2-inch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
I brush the top of the cookies with Earth Balance butter spread (Melted)
Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
My cookies were perfectly done at 12 minutes -Oven temps vary !
Makes 36 cookies.
As you can see I taste tested one –So yummy !
The rosemary pairs so well with chocolate !!!
*Eggless Option: Instead of the egg yolk and 2 Tb water, add 1/4 cup Milk (Cow, Soy Rice).