These are the traditional Shortbread Cookies that I grew up with.  

Since my Mother passed away ten years ago I have done without this Holiday Tradition. But thanks to Bob’s Red Mill 1 to 1 Gluten Free Baking Flour I can enjoy them once again!

These melt in your mouth Shortbread Cookies are an excellent addition to any dessert tray!

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!

This is one time when dairy is necessary to the recipe and I allow myself to have some in the form of butter.

The first step to make Shortbread Cookies is to dump some soft butter and brown sugar into a large mixing bowl.

I used a large wooden spoon to cream them together until no lumps remained.

Next I added some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour to the creamed mixture one cup at a time.

Continuing with a wooden spoon I combined well after each addition.

Now I used my hands to finish blending the dough and formed a ball.

I cut the ball in half and rolled each half into 1 1/2″ diameter rolls on top of wax paper.

Then I carefully wrapped the rolled cookie dough up in wax paper and placed them in the refrigerator until they were firm.

While waiting for the dough to become firm I cut up the cherries to decorate the top of each cookie.

I waited for at least an hour before removing the dough from the fridge and slicing the rolls into 1/4″ slices .

After slicing the dough I placed the discs onto a parchment paper lined baking sheet.

I gently pushed a small piece of green or red cherry into the center of each disc.

Now I put the cookies in the 325F oven for 12 to 15 minutes or until they were just turning golden brown around the bottom edge.

After removing them from the oven I allowed the Shortbread Cookies to cool on the pan for about 10 minutes before transferring them to a cooling rack and then a serving plate.

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

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

Ingredients You’ll Need to Make these Shortbread Cookies:

• 1 lb butter softened
• 1 cup packed brown sugar
• 4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• Chopped red and green cherries for decorating

How to Make Shortbread Cookies:

1. Preheat oven to 325F.
2. In a large mixing bowl cream butter and sugar well, crush any lumps of sugar remaining.
3. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour one cup at a time combining well after each addition.
4. Pack mixture firmly together with hands to form a ball.
5. Roll mixture into 1 1/2″ diameter rolls.
6. Wrap rolls in wax paper and refrigerate until firm. At least an hour.
7. When firm, slice rolls into 1/4″ slices and place on a parchment paper lined baking sheet.
8. Decorate with red and green cut up cherries.
9. Bake at 325F for 12-15 minutes until just turning golden brown around the bottom edge.
10. Allow to cool on pan for about 10 minutes before transferring to a cooling rack.
11. These cookies freeze well.