Gluten Free Shortbread Gift Packages Recipe

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Gluten Free Shortbread Gift Packages Recipe

Prep Time: 2 hours 50 minutes
Cook Time: 28 minutes
Chilling time: 35 minutes
Total Time: 3 hours 18 minutes
Servings: 36 cookies
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Ingredients 

  • 1⅓ cups white rice flour
  • ½ cup sweet rice flour
  • ½ cup cornstarch
  • 1 teaspoon kosher or fine sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • 14 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions 

  • Preheat oven to 300°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flours, cornstarch, salt, baking powder, and xanthan gum.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and vanilla together on medium-low speed, until a thick paste forms, about 30 seconds. Shut off the mixer.
  • Add dry ingredients to the butter mixture and mix on low until dough forms, about 3 minutes. Divide dough in half, wrap in plastic, and chill for about 20 minutes.
  • Lightly flour a work surface with rice flour. Place one of the dough halves onto the surface and roll to ¼-inch thick. Using a 2½-3 inch square cookie cutter, cut out dough. Re-roll scraps as necessary, chilling before rolling, if needed. Place cookies 1 inch apart on the baking sheet. Chill cookies on the baking sheet for 20-30 minutes.
  • Bake for 24-28 minutes or until aromatic, edges are light brown, and centers are set. Cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat using remaining dough.
  • To Decorate: Make a batch of Royal Icing (recipe follows) and divide into three or four portions. If desired, leave one portion white. Set aside. Tint remaining portions with food coloring, as desired.
  • Divide each color of icing in half. To half of each color, add water, 1 teaspoon at a time, until icing reaches a drizzling consistency. Use a thin off-set spatula to spread thinned icings on cookies. Place cookies on a wire rack set over waxed paper. Let stand for 1-2 hours or until dry.
  • Place the other half of each color of the remaining tinted icings into separate resealable small plastic bags. Cut a small hole in one corner of each bag. Pipe lines and bows on dry iced cookies. Let stand about 1 hour until dry and ready to package as gifts.

Nutrition

Calories: 92kcalCarbohydrates: 12gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 66mgPotassium: 10mgSugar: 4gVitamin A: 135IUCalcium: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Royal Icing

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 36
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Ingredients 

  • 4 cups powdered sugar
  • 3 tablespoons meringue powder, found in cake decorating aisle of craft/hobby store
  • ½ teaspoon cream of tartar
  • ½ cup warm water
  • 1 teaspoon pure vanilla extract

Instructions 

  • In a large mixing bowl, mix powdered sugar, meringue powder, and cream of tartar. Add water and vanilla and beat with an electric mixer on low until combined. Beat on high for 7-10 minutes or until icing reaches a stiff piping consistency. If not using right away, cover the bowl with a damp paper towel and then plastic wrap; chill up to 48 hours.

Nutrition

Calories: 53kcalCarbohydrates: 13gSodium: 4mgPotassium: 10mgSugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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