| Recipe Ingredients: |
| 1 pkg. |
Gluten Free Shortbread Cookie Mix |
| 1 1/2 sticks (3/4 cups) |
Unsalted Butter, cut into 8 pieces |
| 1 large |
Egg Yolk |
| 2 tbsp |
Water |
| |
Frosting of Choice |
| |
Decorative Candies (M&M's, Chocolate Chips, Red Hots, Jelly Beans, etc.) |
Cooking Directions: |
| 1. |
Preheat oven to 325
|
| 2. |
Line the bottom of 9-inch cake pan with parchment paper and, with your fingers, press dough bottom. Flip pan over onto pizza pan, shake to dislodge dough, and then remove cake pan and parchment paper. You should have a perfect circle of cookie dough on the pizza pan. Flute the edges like a pie crust, if you wish, or leave them plain.
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| 3. |
Bake on middle rack of oven for 15 to 20 minutes, or until edges of cookie just start to brown. Cool cookie on baking sheet on a wire rack until completely cool.
|
| 4. |
Decorate as desired, using gluten-free, store-bought frosting such as Betty Crocker (read labels) to secure decorations. To serve, cut into wedges or pieces. Makes 1 large cookie (10 servings).
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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.
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