Make It Merry & Bright

Shortbread Cookies These rich and buttery cookies are perfect for the holidays—or any time of the year. Enjoy their sweet simplicity as-is, or dip in melted dark chocolate for extra decadence. It’s also easy to make them gluten and dairy free. INGREDIENTS 1 cup Butter or Non-Dairy Butter, at room temperature ½ cup Granulated Sugar, plus additional for garnish 2 cups Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour ½ tsp Kosher Salt ¼ tsp Baking Powder INSTRUCTIONS • Preheat oven to 350°F; line a baking sheet with parchment paper. Sift together flour, salt and baking powder; set aside. • Beat butter until light and creamy, about 5 minutes. Add sugar and mix until incorporated. Add sifted flour, salt and baking powder and stir into the butter mixture until a smooth dough forms. • Place dough on a lightly floured work surface and pat into a 4 x 10-inch rectangle, about ¼ -inch thick. Lightly sprinkle the top with additional sugar and cut into 1 x 2-inch bars. Transfer the individual bar cookies to the prepared baking sheet keeping about ½ -inch space between each. • Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool at least 10 minutes before serving. Store once fully cooled in an airtight container. Makes about 20 cookies.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT