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Madison Area Gluten Intolerance Chapter

Shortbread Cookie Mix

Recipe from Bobís Red Mill

1 whole package Bobís Red Mill Shortbread and Cookie Mix
1 1/2 sticks butter or buttery spread cut into 8 pieces
1 large egg yolk
2 tablespoons water (more may be needed)

In large bowl beat butter for 30 seconds or until smooth, beat in egg yolk, then water. Beat in cookie mix in 3 stages: first 1/2 cup, then half of cookie mixture, then rest of mixture until thoroughly blended. Gather mixture in hands and massage until very smooth. Divide dough in half, wrap half in plastic wrap. Place remaining dough on parchment paper, cover with plastic wrap. Roll to 1/4 inch, cut with cookie cutter, place one inch apart on baking sheet covered with parchment paper. Bake 12-15 minutes at 375 degrees until edges start to brown.