Growing up, I remember every year at the Holidays there were certain treats that we never saw any other time of the year. One such treat was a red tin of shortbread cookies, the one with the little paper cups separating the different cookies – although I always felt that they all tasted the same – all yummy.
The fruit cake somehow always made an appearance as well. One that the adults always joked that you could use as a doorstop. Not sure where it came from, maybe a relative, boss, or a neighbor perhaps. One thing for sure was that no one clamored for it – except me and my brother Patrick. Unlike our other 5 siblings we always chose the less popular desserts – so we could have them all to ourselves.
Now that I get to choose all the Holiday cakes and cookies, it’s the shortbread cookies that I want. They were always the crowd pleaser and disappeared so fast.
I am baking a super large batch – ensuring that there will certainly be enough for everyone…..
- 1 1/4 cups of all purpose gluten free flour
- 1/2 tsp xanthan gum (omit if your flour blend already contains it)
- 1/4 cup cornstarch
- 3/8 cup granulated sugar
- 1/4 tsp salt
- 8 tablespoons unsalted butter
- zest of one orange
- 1/2 cup crasins, chopped
Preheat your oven to 375 degrees and line a few baking sheets with parchment paper. Set aside.
Whisk all the dry ingredients together in a large bowl.
Make a well in the middle and add the butter, crasins and orange zest, mix with a fork until blended then kneed until it comes together.
Place on parchment paper and roll out until about 1 1/2 " thick.
Using cookie cutter cut into desired shape. Place onto lined baking sheets about 2" apart.
Bake for 8-10 minutes, watching they don't brown too much on the top.
Remove from oven and let rest a few minutes, then remove to wire rack to cool completely.