Whipped Shortbread Gluten Free

• 1 cup butter, softened
• 1/2 cup confectioners' (icing) sugar
• 1/4 teaspoon almond extract (optional, but good)
• 1 teaspoon vanilla extract (optional, but good)
• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/4 cup tapioca starch/flour
• 1/2 teaspoon xanthan gum
• cherries, coloured sugar or sprinkles for decorating.
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• Preheat the oven to 300 degrees F. 
• Line your baking sheets with parchment paper.
• 
  
• Place the butter and confectioners' sugar in the bowl of a stand mixer fitted 
• with a paddle attachment. Starting on slow speed, and slowly increasing, 
• beat the butter & sugar until fully combined, scraping down the bowl in between. 
• 
  
• Add the extracts if using, and beat until blended.In a separate bowl, whisk 
• together the remaining ingredients. Slowly add to the butter mixture while
•  the mixer is on low speed. Once the flour has been worked in, slowly increase 
• the speed to medium. Beat on medium speed for 5-6 minutes. 
• This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
• 
  
• Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. 
• A small cookie scoop works well for this, works perfectly.Use a fork, that has been 
• floured with rice flour, to press the cookies down slightly. 
• Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using.

• 
  Bake in preheated oven for 23-25 minutes. You do not want the cookies to 
• brown at all, just for the dough to set. Let cookies remain on cookie 
• sheet for 2-3 minutes before removing to wire cooling rack
• .Store cooled cookies in an airtight container.

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• Perfect for Christmas or New Year's Day.  
• This year we enjoyed shortbread for Christmas and 
• then a fresh batch to bring in the New Year after a skate on the lake.