Gluten Free Rosemary Shortbread Cookies
For Christmas this year we wanted to make a special cookie that captures the bright and piney notes of the season, and one that we can share with our gluten free eating friends. Here’s what we came up with!
Based on Martha Stewart’s Rosemary Shortbread Cookies
2 sticks salted butter, softened
3/4 cup + 2 Tablespoons organic cane sugar (*measured after blending)
zest from one lemon (Meyer lemons are particularly lovely here)
1 Tablespoon fresh Rosemary leaves finely chopped
1 teaspoon vanilla extract
2 teaspoons lemon juice
1/2 teaspoon salt
1 cup millet flour
1/2 cup sorghum flour
1/2 cup cornstarch
1/4 cup tapioca starch
In a blender combine zest, rosemary, and sugar. Blend on high until all the herb bits are tiny flecks. Remeasure. Cream sugar mixture with butter until fluffy. Add vanilla, lemon juice, and egg and beat until just combined.
Add all dry ingredients and mix until thoroughly combined. The dough should be soft but not so sticky that you can’t handle it. Divide the dough in quarters and place on rectangles of plastic wrap. Shape the dough into logs about 1.5-2” in diameter. Roll tightly in plastic wrap twisting end to help shape the dough. Unroll the dough logs and using remaining seasoned sugar roll each log to completely coat in sugar. *If you do not have any sugar remaining, any cane, sparkling, or regular sugar will do here. Re-wrap in plastic wrap or waxed paper and refrigerate or freeze for at least 24 hours. This helps the flours fully hydrate and will produce a better cookie.
When you’re ready to bake, preheat the oven to 375. Slice logs with a sharp knife dipped in hot water into thin 1/4-1/8” slices (the thinner the cookie the crisper it will be).
Bake cookies at 375 on parchment lined sheets until edges are lightly browned. You’ll want to watch carefully after about 10 minutes (particularly if your cookies are thin). They can take up to 18 minutes depending on thickness.