Sweet Rice Flour Shortbread Cookies recipe

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Ingredients

1 ½ cups cornstarch
1 ½ cups icing sugar
1 cup sweet rice flour (mochiko)
1 cup tapioca starch
⅔ cup sorghum flour
⅓ cup fine white rice flour
2 ¼ cups butter, softened

Nutrition Info

92.6 calories
carbohydrate: 9.9 g
cholesterol: 15.3 mg
fat: 5.8 g
fiber: 0.2 g
protein: 0.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 41.2 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift cornstarch, icing sugar, sweet rice flour, tapioca, sorghum, and white rice flours together in a large bowl. Blend in butter until a soft, smooth dough forms.

  2. Shape dough into 1-inch-thick logs. Wrap in plastic and refrigerate until firm, 30 to 60 minutes.

  3. Preheat the oven to 300 degrees F (150 degrees C).

  4. Slice cold dough into 1/8-inch rounds. Place rounds 1 1/2 inches apart on a cookie sheet.

  5. Bake in the preheated oven until edges are firm and tops are still pale, 15 to 20 minutes. Transfer to a rack to cool.

Recipe Yield

6 dozen

Recipe Note

Adapted from an old family recipe, you'll need to make these gluten-free shortbread cookies in large batches to keep them around long enough for company!

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