Melt-in-your-mouth Gluten-free Shortbread

This recipe comes from my Grandma Martha who was an incredible cook!  This recipe is tried and true and absolutely delicious.  I have been making it every Christmas for years and last year I adapted it to be gluten-free.  The result is an even better final product, one that is truly "melt in your mouth".  My daughter and I were trying to describe it to my husband who is completely off sweets and my daughter said it was like snow with powdered sugar.  Can you believe that my husband told us to stop describing this most delicious treat?  I hope you will enjoy these.

Ingredients:

1 lb soft butter (No, these are definitely not low fat!)

3 cups sifted gluten-free flour *

3/4 tsp. xanthan gum**

1 cup icing sugar

1/2 cup cornstarch

1 tsp. vanilla

Method:
Whip butter and vanilla together.  Stir together sifted gluten-free flour, xanthan gum, icing sugar, and cornstarch.  Gradually add the flour mixture to the butter mixture, mixing until fully combined.  Continue until all of the flour mixture has been added.  Drop from teaspoon onto a cookie sheet lined with parchment paper and bake in a preheated oven at 325 degrees f. for 20 minutes.  If you are a fan of candied cherries, you can always add some to the centre of each cookie for some Christmas colour.

*  There are different gluten-free flour mixes you can buy and others you can mix for yourself.  Last season I have enjoyed buying one ready to go with a variety of gluten-free flours.  With this recipe, I used one from Save on Foods, with the brand name of kinnikinnick.  I have used Bob's Red Mill products for things like pancakes and cheese biscuits, but would not use this brand for this recipe as the first ingredient is chickpea flour which could taste bitter in a recipe like this.  You can also make your own mix and there are many recipes.  I have included one below. 

**Xanthan gum is something that needs to be added to gluten-free baking recipes.  For cookies you need to add 1/4 tsp. of xanthan gum for every cup of gluten-free flour you use.  It helps the ingredients to bind together.  The first time I made gluten-free biscuits, I did not add xanthan gum and the biscuits looked more like cheese cookies.  That said, they tasted good :)  If you are using a store bought mix check to see if xanthan gum has already been added.  If so, you do not need to add more.

Greta's Gluten-free Flour Blend

Combine 2 cups sorghum flour, 2 cups potato starch (not potato flour), 1/2 cup coconut flour, 1/2 cup brown rice flour, and 1 Tb. xanthan gum. Mix well and store in an airtight container in the fridge for up to one month. (I did not have coconut flour, so substituted it for chickpea flour).