Gluten Free Christmas Tree Shortbread Cookies, are the perfectly buttery, flaky and delicious. They are truly the perfect shortbread cookie for the holidays. VEGAN option is also available see below.
Ingredients
Dry Ingredients:
1 1/2 cups sorghum flour
3/4 cup sweet white rice
1/3 tapioca flour
1/2 tsp sea salt
1 tsp vanilla powder
1 tsp baking soda
Wet Ingredients:
2 sticks of soft unsalted butter
2/3 cup powdered sugar sifted
3 tsp psyllium husk + 5 tbsp water (stir and let sit to make a gel)
White Chocolate Glaze:
1 bag of white chocolate chips
2 tbsp coconut oil
Holiday sprinkles
Instructions
Whisk all dry ingredients in a medium bowl
In a large mixer bowl with blender at medium high speed whip butter
Add powdered sugar beat until well blended
Add psyllium gel and continue to blend until mixed well.
Slowly add the dry mixture into butter mixture until well blended
Place dough onto a work surface sprinkled with rice flour
Work dough into a ball and cover in plastic
Refrigerate dough overnight
Preheat Oven 350F degrees
Prepare 2-4 baking sheets with parchment paper
Roll dough out between two pieces of parchment paper
Dough should be about 1/4 inch thick
Cut out trees and place on prepared baking sheets
Bake at 350F for 8-10 min DO NOT OVER BAKE
Allow to cool on a wire rack
Prepare White Chocolate Glaze while cookies are baking
Melt coconut oil in a small pan on low heat
Add bag of white chocolate chips, rapidly stirring until smooth and creamy
Remove from heat
Take a baking brush and brush each tree with the white chocolate as you like
Top with sprinkles of your choice
Allow to dry on wire rack and then ENJOY!
Notes
VEGAN OPTION: this recipe can easily be made vegan by substituting butter with vegetable shortening.