Cooking and Serving: 33 minutes | 9 cookies
Ingredients
How to make gluten free shortbread cookies in a pan | 10 tablespoons (140 g) unsalted butter, at cool room temperature | ½ cup (109 g) packed light brown sugar
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 9 cookies
Ingredients
How to make gluten free shortbread cookies in a pan
10 tablespoons (140 g) unsalted butter, at cool room temperature
½ cup (109 g) packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 ½ cups (210 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
Confectioners’ sugar, for dusting (optional)
Instructions
Preheat your oven to 325°F. This recipe works best with a 9-inch x 9-inch.
Notes
* Chop the butter into cubes about 1 tablespoon each. Place them, with the
sugar, in the bowl of a stand mixer fitted with the paddle attachment, or a
large bowl with a handheld mixer.
* Beat the butter and sugar on medium-high speed until light and fluffy,
pausing to scrape down the bowl as necessary (at least 3 minutes). Add the
vanilla and salt, and beat to combine.
* Add the flour, and xanthan gum, and mix until just combined. The dough will
seem crumbly at first, but just keep mixing until it comes together.
* Place the cookie dough in plastic wrap and press it into a disk. Allow it
rest at room temperature for at least 10 minutes and up to one half hour.
* Unwrap the cookie cookie dough and transfer it to the prepared baking pan.
Using clean hands, press the cookie dough into an even layer in the pan.
* Place a piece of parchment paper on top of the pan, and press it into an even
layer using the palms of your hands and/or a bowl or bench scraper.
* Remove the paper, then pierce the cookie dough all over with the tines of a
fork to prevent bubbles from forming during baking. This is called docking.
* Place the pan in the center of the preheated oven and bake until lightly
golden brown on the edges and set all the way to the center (about 18
minutes). It’s set in the center when it no longer glistens.
* Remove the pan from the oven allow it to cool for about 10 minutes, or until
no longer hot to the touch (but still warm). The baked shortbread is easiest
to work with when it’s still warm.
* Run a thin spatula very carefully around the edge of the pan to free the
cookies from the pan. Place a large, flat cutting board on top of the pan.
* Invert both the pan and the cutting board, together, and carefully lift the
* Using a large, sharp knife, slice along the perforations in the cookies that
the pan has left. . Allow the cookies to cool completely.
* Dust with the optional confectioners’ sugar before serving. Store any
leftover cookies in a sealed glass container at room temperature or in the
freezer for longer storage.
If your pan is not nonstick, grease it completely but don’t let any of the oil
or butter pool in the pan. If you don’t have a shortbread pan, you can use a
9-inch square baking pan.
If your pan is dark, reduce your oven temperature to 300°F.
Nutrition information is automatically calculated, so should only be used as an