These classic shortbread rounds are all about buttery simplicity, creamed until pale and fluffy so every bite melts with that signature sandy, crumbly texture. Rice flour lends a delicate, tender snap that keeps these from turning heavy, while a touch of vanilla and a pinch of sea salt round out the flavor without overpowering it. The dough chills into a firm, workable disc, so cutting clean rounds and pricking them with a fork for that traditional look is effortless. A light dusting of sugar right out of the oven gives the tops a subtle sparkle and crunch, and they firm up beautifully as they cool on the rack. Simple, buttery, and endlessly dunkable in tea, this one's a solid pick for a gluten free cookie tin.
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Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
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.
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