I honestly had no idea it was so hard to photograph a shortbread cookie. Now, I admit I’m not a great photographer by any stretch of the imagination. So the fact that I couldn’t take a good photo is not too surprising. But David is a great photographer, and has a camera that equals his skills, and he couldn’t get the darn things to look appetizing, either.
And it just wasn’t worth it to me to spend precious weekend time futzing around in Photoshop, trying to make this drab little cookie look as good as it tastes.
But trust me, these things are good. They taste uncannily like the ones the Girl Scouts sell. Only these aren’t filled with gluten, and are available any time of the year.
This is a bar cookie, so it’s super easy to assemble and get into the oven. You can be enjoying them in no time flat. They aren’t as sweet as a lot of other cookies, so if you’re trying to cut back on your sugar intake (like I am), these are a nice compromise. I’ve also substituted sorghum, millet, and/or teff flour for some of the gluten-free flour mix, with great results.
Make sure you don’t over bake these. They should just barely be browning on the edges when you take them out of the oven. They get very crumbly when fully cool, so cut them when they are still a little warm, if you can.
Gluten-Free Easy Shortbread Squares
1 cup unsalted butter
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cup gluten-free flour mix
1/2 cup sweet rice flour
1/2 teaspoon xanthan gum
1/8 teaspoon salt
Preheat oven to 350 degrees.
Beat butter and sugar together in a large bowl until light and creamy. Add vanilla and mix well.
Add remaining ingredients and mix until a soft dough is formed.
Spread the dough evenly in a well buttered 9″x13″ pan.
Bake for about 20 minutes, until the edges just start to turn brown. Cool, and cut into squares while still barely warm. Store in an airtight container in the fridge.