Orly's Gluten Free Traditional Shortbread Cookies
Recipe Yields about 20 cookies
2 cups (260 grams) Blends by Orly London Blend
1/4 teaspoon salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered sugar (confectioners or icing)
1 teaspoon (4 grams) vanilla extract
Heat: Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
Mix: In the bowl of your electric mixer, beat the butter until smooth and creamy for about 1 minute. Add the sugar and beat until smooth, another 2 minutes. Beat in the vanilla extract. In a separate bowl, whisk the flour with the salt. With the mixer on low speed or mixing by hand, stir in the flour mixture just until incorporated. Do not over-mix. Flatten the dough with your hands into a disk shape, wrap in plastic wrap, and let the dough chill in the fridge until firm enough to roll out.
Shape: Dust your work surface and the top of the dough disk with London Blend to prevent the dough from sticking to your surface and the rolling pin. Roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter.
Bake: Place rounds on the prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 -10 minutes, or until cookies are very lightly browned to your liking.
For chocolate dipped shortbread, take one cookie at a time, dip one end of each cookie in melted chocolate and place it on a parchment lined baking sheet. Place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has hardened.