Mary's Danish Shortbread: now gluten free!

If you miss those soft, melt-in-your-mouth whipped butter cookies, this is the recipe for you. It is another Danish recipe that’s been in my family for generations (for others see here and here). My grandmother, or Bedstemor, used to make these (both regular and a chocolate-almond variety) and I’m sure my great grandmother made them as well. However, it was my mom who took them to new heights. Her Danish shortbread is always airy, sweet perfection! When my brother and sisters and I were little, these cookies were in high demand. Mom used to make hundreds, perhaps thousands of these for school concerts, community events, and gifts, and now here is the recipe converted to gluten free! (Scroll down or click on ‘more’ for the recipe.This recipe was first converted by Rural Route Lupiac. See her original post here.

Time: 1 hour

Serves: produces five dozen cookies

What you’ll need:

2 cups softened butter

¼ cup cornstarch

3 cups gluten free all purpose flour (We like Cup4Cup or Bob’s Red Mill for these)

TIP: If your gluten free flour mix doesn’t include a gumming agent, add 3 teaspoons of xanthan gum to keep your cookies from crumbling)

1 cup icing sugar

¼ teaspoon vanilla

Optional: sliced maraschino cherries, sprinkles, or melted chocolate for garnish

What you’ll do:

In mixer, cream the softened butter well. Add cornstarch, flour, xanthan gum (if using), sugar and vanilla.

TIP: You will want a heavy-duty mixer for this. A hand mixer will work but this recipe will give it a pretty good work out. My mom’s gone through a few over the years!

Beat on high speed for 10 to 15 minutes or until the dough reaches the consistency of whipped cream.

Drop by spoonful onto an ungreased cookie sheet, flatten slightly with a fork, and garnish each with a sliver of maraschino cherry or a dash of sprinkles.