Shortbread Cookies - Gluten Free

1

In a large mixing bowl cream butter and brown sugar well.

2

It may take a few minutes to combine and make sure no lumps remain.

3

Add some Bob's Red Mill 1 to 1 Gluten Free Baking Flour one cup at a time.

4

Combine well after each addition.

5

Pack mixture firmly together with hands to form a ball.

6

Roll mixture into 1 1/2" diameter rolls.

7

Wrap rolls in wax paper and refrigerate until firm. At least an hour.

8

When firm, slice rolls into 1/4" slices.

9

Place on a parchment paperlined baking sheet.

10

Cut up some green and red cherries.

11

Press a piece of cherry into center of each cookie.

12

Bake at 325F for 12-15 minutes until just turning golden brown around the bottom edge.

13

Transfer to cooling rack.

14

Serve or freeze for later.

15

Enjoy!