My favorite shortbread recipe came off the box of cornstarch from when were a kid. It’s simple, traditional, and most of all, nostalgic.
I remember rolling and decorating these when we were a kid. I loved every second, and it was even better when we would sneak into the freezer and snag a cookie or two as the weeks to Christmas approached.
These are adapted from the box of Canada brand cornstarch, called “Grandma’s Shortbread”. Here is the original recipe. I do recommend if you are rolling it into shapes or want it to hold a particular shape that you refrigerate it for a bit, first.
I will upload a photo later, but wanted to make sure that I got the recipe here for you!
Makes a couple dozen
Free of: dairy, eggs, gluten, soy, nuts, seeds, peanuts, nightshades
3/4 cup sorghum flour
1/4 cup quinoa flour
1/2 cup cornstarch
3/4 teaspoon xanthan gum
1/2 cup icing sugar, sifted
3/4 cup nondairy margarine (I used soy-free Earth Balance), softened
Put the sorghum flour, quinoa flour, cornstarch, xanthan gum, and icing sugar in a large bowl. Whisk until well combined. Add the nondairy margarine and stir with a wooden spoon until soft and smooth.
Refrigerate the mixture for 30 minutes (or longer if you are rolling them out).
Preheat the oven to 300F. Line a baking sheet with parchment paper or a Silpat. The original recipe says not to line them but I always do out of habit.
Roll about 1-inch balls between your palms. Either press down with a fork or make a finger indent if you want to fill them with something (as I did).
The original recipe says to bake for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack. I find that mine don’t brown on the Silpat, and take about 20 minutes. Let cool on the pan for about 5 minutes, then remove to a wire rack to cool completely.
Usually I fill the indents with jam, but when we were kids we used candied cherries or holiday M&Ms. This year, for something a little different, I found holiday Skittles at the store and couldn’t resist bringing back a bit of those memories (after all, they sort of look like M&Ms). Plus, Skittles are now vegan (sugar aside); they nixed the gelatin.
I made a little icing sugar icing, filled the holes, and pressed in a Skittle (S-side down). They look lovely! I sampled a Skittle on its own and, you know, it used to be one of my favorites and I haven’t had it in so long I didn’t really love it. But, they look good on the cookies so you have to sacrifice, right?