Thursday, December 22, 2011

Gluten-free Shortbread Cookies Recipe

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It's time to vote for the cookie contest. There is a LIST ON THE RIGHT that will help you link to the posts and help you decide!!!  Hope you enjoyed the contest.

Now...if you haven't had enough cookies and cookie recipes yet this season, these are fabulous savory shortbread cookies that are gluten-free.  Two months ago, when I had Linda O. Johnson as a guest, she prepared a "doggie" biscuit shaped shortbread cookie. 

Well, I took the recipe and made it gluten-free and it turned out great. What was even more fun was I had made some raspberry sauce to go on ice cream that week. (Didn't take a picture). Well, after making these cookies, I had a real, real, real sweet tooth. So I pulled out the raspberry sauce and used it as a dipping sauce for the cookies.  Oh, my. Sugar rush, but the rush helped me finish up all my wrapping and gave me the oomph to even attach all the bows!  LOL
So I hope you enjoy these goodies. They are crisp, savory, and delicious (with or without the dipping sauce).  {By the way, no cheese, but I would bet they would be great dipped in cream cheese frosting, so I'm offering a link to that recipe, as well.} 


2 cups raspberries
1 cup water
1 cup sugar


Place raspberries, water, and sugar in a saucepan. Bring to a boil. Turn down and cook slowly for ten minutes. Remove from heat. Store in a glass or Tupperware jar.  Keeps for at least a month.



1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup gluten-free sweet rice flour (or mixture of sweet rice flour, tapioca starch, potato starch…your choice)
½ teaspoon Xanthan gum


Preheat the oven to 300 degrees F.

Cream the butter with sugar. Mix in the rosemary, salt, gluten-free flour and Xanthan gum, 1/4 cup at a time.

Stir by hand until well-distributed. Gather the dough into a ball. Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.

Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch.

Place the dough on a cold ungreased baking sheet. Prick the top with a fork. [VERY IMPORTANT.]

Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color.

Remove the shortbread from the baking sheet and let cool completely on a rack.

Also, if you want a GLUTEN-FREE GINGER SNAP COOKIE recipe, here's my personally tweaked recipe  GINGER SNAPS

And lastly, if you are on overload for sugar, I was recently interviewed by Diane Morasco, and she asked for my favorite holiday food.  I serve it every year. It's Yorkshire Pudding. A lovely, buttery popover treat! I don't have a picture, but here's a link to the interview and you 'll find recipes for both regular and gluten-free Yorkshire Pudding!  

The interview appeared in the Seattle PI news.

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Happiest of Holidays!!!
May you be blessed with health, love, laughter and joy!

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You can learn more about me, Avery, by clicking this link.

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And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

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  1. Sounds scrumptious and that raspberry sauce looks to die for! Yum. We love berries here...thanks for sharing this, Avery!

  2. This is the perfect recipe for me to make for a dear friend who will be visiting. Thank you!

  3. Avery these sound great. Do you find it difficult to find gluten free ingredients for baking? My principal's daughter has celiacs so when I make treats I alwasy try to include gluten free treats that she can share with her teen aged daughter. I'm beginning to see more products in the story, but it often takes several stops at different stores just to get the supplies for a simple recipe.

  4. I look forward to trying this out. Shortbread cookies are my absolute favorite but I haven't found a gluten free recipe before. Thanks so much!

  5. Elizabeth, glad you liked it.

    Shawn Busy Mom, always thrilled to help out with those who need to eat gluten-free.

    Booklady, re: finding gluten-freen ingredients. Years ago, I did, and I had to buy online. But now Whole Foods, health food stores, Trader Joe's and regular markets have gluten-free items. I keep supplies on hand, of course. The major one is to have the basic flours, Xanthan gum, and vanillin (which nowadays is the cheaper vanilla). I find that there are a number of general brands, like Bob's Mill, that work well. If you can find the Xanthan gum, that's the most important, after that. What else might you be looking for? And btw, Betty Crocker and a couple of others are on the regular shelves with brownie and cake mixes that are really good. A little more expensive, but good.


  6. Erika, enjoy! I was astounded how good these turned out. I really really stress that the pricking with the fork mattered. Sounds silly, but it kept them cooking all the way through, I think. I'm not a master chef, so I'm not sure. :)


  7. Great list of recipes, Avery. Everything looks so festive and delicious. Happy holidays to you and your family!

    ~ Cleo

  8. Should there be some baking soda in the GLUTEN-FREE ROSEMARY SHORTBREAD? I tried and they came out very flat and gritty.
    Thanks for your reply.