Festive Shortbread Cookie Bars are a colourful addition to any holiday dessert tray.  

This gluten free version will certainly hit the spot for anyone whether they have a gluten intolerance or can eat a regular diet.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I started by dumping some softened butter and 2 egg whites into a large mixing bowl.

I used an electric hand mixer to cream the two ingredients together.

When the egg whites and butter were well blended I dumped some icing sugar into the bowl.

I used the electric hand mixer again to beat in the icing sugar until all the ingredients were smooth and creamy.

Now I measured in the Bob's Red Mill 1 to 1 Gluten Free Flour Blend and some salt.

Using the electic hand mixer on low speed, I blended until a soft dough was formed.

To give these cookie bars a festive flair I dumped in some mixed chopped fruit and mini chocolate chips

I used a large wooden spoon to fold in the fruit and mini chocolate chips.

Then I greased a 10x15 inch cookie sheet and dumped all the cookie dough onto it.

Next I used a piece of plastic wrap, to protect my hands, and flattened the dough evenly in the prepared pan.    

I placed the cookie sheet into a preheated 325F oven.

It took 24-26 minutes to bake.  I removed it when it was golden brown around the edges and beginning to brown on the top.

After removing it from the oven I allowed it to cool slightly before I sliced it into bars.  

When completely cooled I transferred the Festive Shortbread Cookie Bars to a serving plate for everyone to enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Squares and Bars For You To Enjoy...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Festive Shortbread Cookie Bars:

• 1 cup butter softened
• 2 egg whites
• 1 ½ cups icing sugar
• 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• ¼ teaspoon salt
• 1 cup mini chocolate chips
• 1 cup mixed chopped fruit

How to Make Festive Shortbread Cookie Bars:

1. Preheat oven to 325F and grease a 10x15 inch cookie sheet.
2. Measure the softened butter and egg whites into a large mixing bowl. Beat with an electric hand mixer until creamy.
3. Add the icing sugar and beat with the electric hand mixer until well blended.
4. Add the Bob's Red Mill 1 to 1 Gluten Free Flour Blend and salt. Use the elecric hand mixer on low speed to combine until a soft dough forms.
5. Stir in the mini chocolate chips and chopped mixed fruit.
6. Dump the batter onto the prepared pan and spread evenly. I used a piece of plastic wrap to help with spreading.
7. Bake at 325F for 24-26 minutes until golden brown around the edges and starting to brown on the top.
8. Remove from oven and allow to cool slightly in pan before slicing.
9. Cool completely before serving.
10. Enjoy!