sunshine shortbread cookies

Today was the last day of our Ottawa trip and we are so sad to go! What a wonderful time with both our families.
Airports are a lot more fun if you bring your own cookies, so today's cookie is a citrus shortbread. And this recipe makes enough to leave a big jar of cookies behind.

1 pound butter, soft
1 cup icing sugar
1 tsp vanilla extract

1 cup white rice flour
1 cup brown rice flour
1 cup cornstarch
1/2 cup tapioca starch
1 tsp xanthan gum

finely grated zest from: 1 lemon, 1 lime and 1 orange

Heat oven to 300 F. Prepare a couple cookie sheets with parchment paper. 
Beat the butter until very soft. Add icing sugar and beat until fully incorporated and light. Add vanilla and beat in.
Mix dry ingredients and add to butter mixture. Beat until fully incorporated. Add the zest from the lemon, lime and orange.
Drop from a small teaspoon onto the parchment paper covered cookie sheets. Flatten slightly with a corn starch dipped fork.
Place the cookie sheets in the fridge for a few minutes before putting them in the oven.
Bake at 300 F for 14 - 18 minutes or until just turning light beige.
Remove from oven and let cool on wire racks before putting them in rigid containers and bringing through security. (don't want to let the cookies get crushed!) 

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