GF Christmas Cookies… Sunbutter Shortbread 2 ways!

GF Sunbutter Shortbread… a revision to be nut and gluten free!

Okay, the cookie exchange last weekend got me really in the swing of Christmas and sharing recipes!  Here is one of the cookies that I adapted this year from our old favorites.  It “used to be” peanut butter shortbread… now I have revised it to be Sunbutter Shortbread (complete with gluten free flours as well).  You can make them with traditional GF flours (cookie on the left) or with Teff flour (cookie on the right).  The teff version also uses coconut sugar… let me know which you like best!

Sunbutter Shortbread (GF Flour Blend)

Ingredients:

• 2 1/2 cups GF flour blend
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp xanthan gum
• 1/4 tsp sea salt
• 4 oz (1 stick) unsalted butter
• 2/3 cup Sunbutter, smooth
• 1 tsp vanilla extract, GF
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 egg

Method:

1. In a small bowl, mix together the dry ingredients.  Set aside.
2. Using a stand mixer with the paddle attachment, cream the butter and Sunbutter together until smooth.  Add in the sugars and cream again until light and fluffy.
3. Add the egg and vanilla and mix again until well blended.
4. Gradually add the dry ingredients with the mixer on low speed until incorporated.  Then, increase the mixer speed to blend all ingredients well and a smooth dough forms.
5. Remove dough to a piece of parchment paper or waxed paper and form the dough into a long round log.  Roll the dough up in the parchment and refrigerate for several hours or until firm.
6. When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Slice the firm dough into 1/4 inch slices.  Place them on the prepared cookie sheets and bake for 18-20 minutes until lightly colored.

Tip:  You can make them more festive like the one’s I did by rolling the log in step 5 in crushed sunflower seeds before rolling up in the parchment paper.

Sunbutter Shortbread (Teff Flour version)

Ingredients:

• 2 cups Teff flour
• 1/2 cup Tapioca starch flour
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp xanthan gum
• 1/2 tsp sea salt
• 4 oz (1 stick) unsalted butter or palm oil shortening or coconut oil
• 1 cup Sunbutter (if you use the organic version it will be free from the sugars)
• 1 tsp vanilla extract, GF
• 1/2 cup coconut sugar (or use the regular sugar amounts above)
• 1 egg (or flax seed gel for replacement of 1 egg)
• 2 Tbls coconut milk or milk of choice (or more)

Method:

Follow the steps above; however, you may need to add more coconut milk or milk of choice to get the dough to come together.