Our beloved grandfather, Poppy Sol, started this business in an open-air market. Three generations later, we’re still bringing smiles to our customers' faces.
Gluten Free Shortbread Cookie Mix
Light and delicate, this is the go-to mix for bakers looking to make the perfect shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own, but can be spruced up with a few minor adaptations.
1 whole pkg GF Shortbread Cookie Mix, 1 1/4 sticks (10 tbsp) unsalted Butter cut into 8 pieces, 1 large Egg Yolk, 1 1/2 Tb Water
Preparation: Preheat oven to 375 degrees. Line a rimmed baking sheet (not nonstick) with parchment paper.
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.
Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4 inch, cut with cookies cutter or biscuit cutter to make 2 inch cookies and place an inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
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).
There are approximately 3 cups per pound.
Leave online feedback and share your thoughts with other customers!
Anne, Fayetteville, Pennsylvania July 18, 2013
“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.”
Sue A MacMaster, Westboro, Ma January 24, 2013
“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!!!!”
Cinn, Fair Haven, VT January 20, 2013
“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!”
Joan, Douglasville, Ga May 23, 2012
“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!”
Maria, Hamilton, OH September 20, 2013
“I ordered a very large order which arrived in 2 days! The box was fun and the free dried mangoes were so yummy. I love the bright orange zip lock bags! The return policy is also hassle free and I'm buying again real soon.”
Serving Size 33g (~1.2 oz.)
(Approx. 13.8 Servings/Pound)
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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.
Store under refrigeration for up to 6 months.
Country of Origin: United States
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|5 Pound Bags|
|25 Pound Cases|