Gluten Free Melt In Your Mouth Shortbread Recipes

MELT - IN - YOUR - MOUTH SHORTBREAD

Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories Desserts Cookies Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

Ingredients

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD

Gluten Free Melt-In-Your-Mouth Shortbread image

Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."

Provided by Nana Lee

Categories Dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 4

Ingredients

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's)
1 cup rice flour
3/4 cup butter

Steps:

NOTE #1 - See the variation on the dough by Chef #1178009.
NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1" balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.9, Carbohydrate 10.2, Fiber 0.2, Sugar 2.5, Protein 0.5

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