The original purpose of this “blog” was to have a place to store my favourite recipes. It has since turned into somewhere to post my teaching schedule. This means that I haven’t been posting much content. I’m not saying that’s going to change, but I felt the need to put these few recipes up as good recipes are worth sharing!

Today was a day of retail therapy. I could call it Christmas shopping, but only some of the purchases were presents (for others). Finally, I tore myself away from shopping to attempt some gluten-free baking. I had found this recipe a couple of weeks ago and, after some additional searching, decided to give it a shot — good choice! These babies melt, like actually melt! I guess a pound of butter will do that to a cookie… These are definitely NOT healthy, but that’s ok — life is all about balance right?

I followed her recipe pretty much exactly (unheard of for me, I know).

Velma’s Gluten-Free Shortbread Cookies
3 C White Rice Flour (I used Bob Red Mills)
1 C Corn Starch
1 C Icing Sugar
1 lb Softened Butter

Preheat the oven to 325 degrees
Sift the dry ingredients together
Cut in the butter — in chunks
Throw caution to the wind and get your hands in the bowl! Kneed the dough until it forms a large, sticky ball
Pinch off small pieces and roll into balls, place balls on parchment paper lined cookie sheet
Press down with a fork and bake for 20 minutes — rotate at the 10 minute mark
Let cool for a moment before moving to cooling rack — I just transferred the parchment paper over to the cooling rack
Enjoy sparingly! They might feel light and fluffy, but they are anything but!