Sugared Shortbread Cookies

Name: Sugared Shortbread Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 18
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups all-purpose flour*); 1 ½ tsp Baking Powder (1½ teaspoons baking powder); ¼ tsp Kosher Salt (¼ teaspoon kosher salt); ½ cup Unsalted Butter (½ cup butter (room temperature)); 1 ⅓ cup Granulated Sugar (1 cup sugar + ⅓ cup granulated Sugar In The Raw); 1 piece Egg (1 egg); ½ tsp Vanilla (½ teaspoon vanilla extract); 1 cup Brown Rice Flour (1 cup brown rice flour); ¾ cup Oat Flour (¾ cup oat flour); ½ cup Tapioca Starch (½ cup tapioca starch); ¼ cup Potato Starch (¼ cup potato starch); ¾ tsp Xanthan Gum (¾ teaspoon xanthan gum)

Sugared Shortbread Cookies - Dessert (American)

32 minAmerican

Servings18

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Steps

1Preheat the oven to 325°F. In a small bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the butter with the sugar. Add the egg and the vanilla extract and mix until light and fluffy. Add half the flour mixture to the butter mixture, beat until combined. Add the remaining flour and beat once more. The mixture should be dry and crumbly, but hold together when you press it between your fingers.
2Place a sheet of parchment paper (about the size of a baking tray) on the counter and dump the dough out of the bowl on top of it. Place a second sheet of parchment over the dough. Flatten the dough with your hands and then roll it out to approximately 1/4-inch thickness. Remove the top sheet of parchment and place the parchment on a baking tray. Sprinkle the rolled out dough very generously with about 1/4 cup of Sugar In The Raw. Lightly press the sugar into the dough with your hands or the rolling pin.
3Cut into cookies with a circle shaped cutter. Use a thin metal spatula to transfer the cut out cookies to the parchment lined baking sheet, leaving about an inch of space between the cookies. Sprinkle the cookies with the remaining sugar. Bake for 10-12 minutes, or until just barely puffed and not yet brown around the edges.
4Let the cookies cool on the pan for 1-2 minutes and then use a metal spatula to transfer the cookies to a wire cooling rack and allow them to cool completely before storing in an airtight container. Enjoy!