Gluten Free Shortbread Cookie Mix
Our Customers Thought
I am also Dairy and Soy free so cannot use butter with this mix, so had to come up with a way to make these cookies. Here goes, 1 1/2 c. mix, 2 eggs, 1/4 c canola oil, 1/4 t cinnamon. Mix with a fork until smooth. Place rounded teaspoonsful on parchment paper on baking sheet. Bake at 350 for 15 minutes. Makes 15 cookies. Are a little dry, so I may increase the oil a little more the next time.Anne, Fayetteville, Pennsylvania
I ordered a variety of gluten free items for my daughter who is attending school in Toronto. They shipped on a Tuesday and arrived the same week on Thursday. She is thrilled! I loved shopping on the website, great selection and prices!!!!Sue A MacMaster, Westboro, Ma
Made these for a church function added chopped dried cranberries and dried pears. I did have to bake them almost twice as long as suggested BUT they were excellent. I have never had better shortbread!Cinn, Fair Haven, VT
I just tried the gluten free shortbread cookie mix. WOW! It was very easy to make and tastes like cookies I had as a child. This cookie mix will certainly make eating gluten free much easier. I highly recommend!Joan, Douglasville, Ga
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Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (magnesium carbonate as flowing agent), Xanthan Gum, Natural Vanilla Powder (sugar, cornstarch, vanilla extract) Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 33g (~1.2 oz.)
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Store at room temperature for up to 6 months.
Country of origin: United States