Step 1
In a large bowl, beat butter with a hand or stand mixer until almost white in colour. Add icing sugar and vanilla and beat until smooth. Beat in rice flour. Add all-purpose flour and stir until dough forms.
Step 2
Using floured hands, knead dough to come together (if necessary). Scoop dough by tablespoon (15 mL) onto parchment paper-lined baking sheet and bake in 350°F (180°C) oven for 10 - 12 minutes (check bake times for recipe variations at right) or until light golden. Let cool.
Shortbread Variations:
1. Pistachio Rose Shortbread
Makes About 32 Cookies
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Beat in 2 tbsp (30 mL) rose-scented water and 1/2 tsp (2 mL) ground cardamom with vanilla. Stir in 1/2 cup (125 mL) chopped, shelled pistachios with flour.
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Top with pistachios and bake about 10 to 12 minutes.
2. Beer & Cheese Shortbread
Makes about 48 cookies
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Omit vanilla from the base dough. Add 1/4 cup (60 mL) all-purpose flour. Beat in 3/4 cup (175 mL) shredded beer infused cheddar cheese, 1 tbsp (15 mL) chopped fresh parsley, and 1/2 tsp (2 mL) dried dill weed.
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Divide dough in half, wrap in plastic wrap, and roll into 7 inch 917.3 cm) long square log about 1 1/2 inch (4 cm) diameter. Chill for 1 hour or up to 1 week.
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Slice into 1/2 inch slices and bake about 10 to 12 minutes.
3. Almond Joy Bars
Makes about 36 pieces
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Press Dough into 9 inch (23 cm) parchment paper-lined baking pan and bake for 15 minutes or until light golden around edges.
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In a bowl, stir together 1 bag (200 g) flaked, sweetened coconut, 1 can (300 mL) sweetened condensed milk, and 1/2 cup (125 mL) chopped, roasted almonds. Spread gently over baked cookie base and bake for 10 more minutes or until coconut edges are golden brown.
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Remove from oven and sprinkle with 1 1/2 cups (375 mL) 70% dark chocolate chips chunks. Let stand for 1 minute to melt; spread evenly over top. Refrigerate until chocolate is set.
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Cut into bars or squares and store in refrigerator or freezer.
4. Lavender Thyme Shortbread
Makes about 48 cookies
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Beat in tbsp (15 mL) dried, edible lavender and 1 tsp (5 mL) chopped fresh thyme leaves with vanilla. Divide dough in half and wrap in plastic wrap, then roll into 7 inch (17.5 cm) long log about 1 1/2 inch (4 cm) diameter.
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Chill for 1 hour or up to 1 week.
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Slice into 1/2 inch slices and bake as directed.
5. Cranberry Hazelnut Fingers
Makes about 37 cookies
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For base dough, stir in 1/2 cup (125 mL) chopped, dried cranberries and 1/3 cup (74 mL) chopped, toasted hazelnuts with all-purpose flour.
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Using 1 tbsp (15 mL) of dough at a time, roll dough into 1 1/2 inch (4 cm) long logs and bake for 10 to 12 minutes or until light golden.
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Let cool completely on rack and dust heavily with icing sugar to serve.