Gluten-Free Shortbread Cookie Mix

* For destinations within the contiguous U.S., orders totaling $59 or more (before tax) ship free and orders below $59 require payment for shipping. The price of shipping is available in Checkout. Multiple shipping addresses count separately. For other destinations (including international), shipping cost is calculated at checkout. Delivery date will be estimated at checkout. See Full Details

Recipe Ingredients:
1 pkg.	<a href="https://nuts.com/cookingbaking/mixes/cookie/shortbread-gluten-free.html">Gluten-Free Shortbread Cookie Mix</a>
1 1/4 sticks	Unsalted Butter, cut into 8 pieces
1	Egg Yolk
1.5 tbsp	Water
Cooking Directions:
1.	Preparation: Preheat oven to 375
2.	Mixing: In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
3.	Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cit with cookies cutter or biscuit cutter to make 2-inch cookies and place on inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
4.	Baking: Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough. *Eggless Option: Instead of the egg yolk and 2 Tb water, add 1/4 cup Milk (Cow, Soy Rice).

All recipes are listed in good faith and Nuts.com fully respects copyright protection and private property of original recipe authors. If a recipe is listed against an author's wishes, please contact us and we will remove the recipe immediately.