Eosinophilic Esophagitis Friendly Classic Shortbread Cookies
Total time1 hr
Prep time15 min
Cook time30 min
4.5(25)
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter, softened to room temperature
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup powdered sugar, sifted
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp fine salt
- 1 tsp vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Lightly butter a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on the two long sides.
- 2
Beat the softened butter and sifted powdered sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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