It’s the holidays and stuff I can’t eat is everywhere. Did you know that Lindor Truffles have barley malt in them? It’s totally unfair. I can actually live without the chocolate truffles – there’s enough gourmet chocolate out there that’s perfectly fine. What’s just so sad to live without is those delicious little buttery shortbread cookies that come in the blue tin. You know the ones I’m talking about. You know how delicious they are. They taste like Christmas. And happiness. And butter (which might be the same thing as happiness).
I was shopping at Marshall’s and they had one of the little ‘cookie guns’ that looked like would be used for the job. (I have one in my amazon store or you can click over to it here.) I wasn’t totally sure – I’ve never made butter cookies before. Like a city kid that assume eggs just come from the grocery store, I just always assumed they came from the blue tin.
I read up on people who copied them – they’re pretty much a sugar cookie with extra butter. I kept it basic. I didn’t really follow any recipe in particular, but went more on texture since I had to make the adjustment for gluten free flour.
Here are the ‘basics’ as I determined them:
- The Natural Ginger Gluten Free Flour Blend (find it here)
- Xanthan Gum
- Sea Salt
- Sugar
- Butter
- Vanilla
- Egg
In a small bowl, measure out your flour, salt, and xanthan gum and blend thoroughly with a sifter or wire whisk.
In a large bowl or mixer, add your sugar, butter, and vanilla. Blend on medium speed until well blended.
Add an egg to your sugary butter mix.
Add your flour to your butter mix and blend until a soft, stiff dough.
Fill up your cookie gun! I just love gadgets. Particularly in the color red.
Can you tell?
On a nonstick cookie sheet (or one lined with parchment paper!) begin pressing out your cookies.
You’ll have enough dough to press out 12-16.
I made cute little Christmas trees! But you can use whatever shape you want.
If you expect anyone else to want to get in on these, you should probably double the recipe.
Cook in a 350 degree oven for 6-8 minutes, until the edges are golden brown.
Let cool uncovered overnight to get that classic, crispy, shortbread texture we all know and love.
For bonus points: Add raw cane sugar just before baking and store in blue, festive tin.
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