Dessert

Red Mill Gluten Free Shortbread Cookies is for Dessert.

Red Mill Gluten Free Shortbread Cookies takes 15 minutes to prepare.

Red Mill Gluten Free Shortbread Cookies takes 15 minutes to cook.

Red Mill Gluten Free Shortbread Cookies makes 18 servings.

The ingredients for Red Mill Gluten Free Shortbread Cookies are:

1 package Bob's Red Mill Shortbread Cookie Mix
1 1/2 sticks unsalted butter or buttery spread
1 large egg yolk
2 Tbsp Water

Here is how you make Red Mill Gluten Free Shortbread Cookies:

Preheat oven to 375Fline a rimmed baking sheet (not non-stick) with parchment paperIn 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 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 1/4inch, cut with a cookie cutter or biscuit cutter to make 2" cookies and place one inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.Bake on middle rack 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.Serving Size: makes 36 2" cookiesNumber of Servings: 18Recipe submitted by SparkPeople user BLNBIKERIN1.

The nutritional information for Red Mill Gluten Free Shortbread Cookies is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 190.8

• Total Fat: 7.9 g
• Cholesterol: 30.9 mg
• Sodium: 81.6 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 0.5 g
• Protein: 1.2 g