|Gluten Free Brown Sugar Shortbread Cookies|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
- 1 cup butter, at room temperature
- 3/4 cup brown sugar
- 2 tablespoons brown rice syrup
- 2 teaspoons vanilla extract
- 1 1/4 cups brown rice flour
- 1 cup tapioca and/or cornstarch
- 1/4 cup coconut flour
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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