Cookies with Variations in Flour - Shortbread Cookies with Rice Flour
Shortbread Cookies with Rice Flour

Recipe #1 - Shortbread Cookies with Rice Flour
(with metric equivalents)

1/3 cup (50 grams) rice flour*
1 1/3 cups (186 grams) all-purpose flour
3/4 cup (170 grams) (1 1/2 sticks) unsalted butter**, room temperature
1/2 cup (100 grams) white granulated sugar
1/4 teaspoon (1.5 grams) salt
1 teaspoon (4 grams) vanilla extract
Granulated sugar or pearl (large-grained) sugar for sprinkling


Preheat oven to 300° F. (150° C.). Place rack in the center of the oven. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the rice flour, all-purpose flour and salt; set aside. Place the butter in a large bowl and beat on low speed until light in color, about one minute. Add the sugar and vanilla extract and beat to combine (about 2 minutes). Scrape down the sides of the bowl with a rubber spatula. Gradually mix in the flour mixture until just combined.

Place the dough on a lightly-flured surface and knead a few times. (If dough is too soft, wrap in plastic wrap and place in refrigerator for 1/2 hour to firm up.) Take a scant 1 tablespoon of dough and roll it between the palms of your hands to form 1-inch (2.54 cm) balls, and place 2 inches (5 cm) apart on prepared baking sheet. Press each ball with a cookie stamp or the bottom of a glass, lightly dipped in flour, until dough is 1/4” (1 cm) thick. Lightly sprinkle each cookie with sugar. Refrigerate the stamped cookies for 10 minutes t firm them which will help preserve the detail when baked.

Bake in the center of the oven for about 11 to 14 minutes, or until pale golden at the edges.
If you prefer a crisper, firmer shortbread, bake them about 5 minutes longer. Let the cookies cool on the baking sheet for about 2 minutes to firm up, then transfer them to a wire rack to cool completely. Makes about 36 cookies. These cookies are great plain, or you can frost them with chocolate or icing.


*Rice flour has been added to these shortbread cookies to give them a crunch. You can find rice flour in health food stores. It comes in both white and brown. If possible, use brown rice flour. If you cannot find it, then simply replace all-purpose flour for the rice flour.

**When making any shortbread cookie, it is imperative yu use butter, not  margarine. There are so few ingredients in these cookies that the flavor of the butter really comes through so buy the best you can find. Click here for more info on BUTTER.

3/23/02 from (recipe no longer on their website)
By Stephanie Jaworski, adapted from Shortbread by Jann Johnson.

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Recipe #2 - Shortbread

Eaten at tea-time for New Year’s day in Ireland and Scotland, often in round cakes which probably denote the shape of the sun.


12 ounces (3 sticks) butter or margarine
1/2 cup sugar
3 cups flour
1/2 cup rice flour or cornstarch
1/2 teaspoon salt


Preheat oven to 325° F. Using your fingers, cream the butter and sugar together until smooth. You can use a knife at first to cut the butter up into small pieces, but the fingers are the best for finding lumps and breaking them up. Combine the other dry ingredients and add them, in 3 batches, to the butter mixture. Work the flour into the butter (fingers again) until there is no dry flour left. Form the dough into a ball. Cut the ball into 2 equal pieces and shape each piece into a round flat cake about 3/4-inch thick. Place into 2 8-inch round cake pans, lined with waxed paper, or on a cookie sheet. If you want you can flute the edges or decorate the cakes with any pattern you like, using a fork, a knife, a cookie stamp, your fingers, or whatever. Using a knife, score lines about 1/4-inch deep into the surface of the cakes. An asterisk (*) is traditional, but crosshatching is good too. This helps the cakes cook faster and when they are done, you break the cakes along these lines to serve. Bake 1 hour at 325° F. The cakes shouldn’t really brown, and they will seem soft at first, but will crisp up as they cool. Break along the lines and serve.
Yield: makes 2 eight-inch cakes.

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