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Gluten Free Brown Sugar Shortbread Cookies photo
Gluten Free Brown Sugar Shortbread Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I'd like to try this, it sounds delicious.
# Posted By Laura | 8/5/11 10:30 AM
Hi. Recipe looks fantastic! Just wanted to say that I think you meant to say "fridge" instead of "oven" when you said to take it out while the oven is preheating. Can't wait to try the recipe!
# Posted By Sue | 8/5/11 6:08 PM
Oops! Recipe will be updated. Thanks Sue!
# Posted By Sarah:) | 8/5/11 9:58 PM
Looks yummy! Can you use something like honey or regular sugar instead of brown rice syrup?
# Posted By Angie | 11/11/11 11:04 AM
Hi! I made these this past weekend - they turned out great and became crunchier the longer they stood. I ended up sub'ing raw honey for the syrup, because unbeknownst to me, I was out! They turned out great. It would be fun to use a cookie cutter instead of cutting into little pieces when they are warm for the holidays!
# Posted By Sandra | 12/12/11 3:08 PM

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