Eosinophilic Esophagitis Friendly Scottish Shortbread Cookies
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.8(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
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 cup rice flour
- ¼ tsp fine sea salt
- ½ tsp vanilla extract (optional)
For serving
- 1–2 tbsp granulated sugar, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- 2
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!