Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
25 mins. to 30 mins.
Total time:
40 mins. to 50 mins.
Yield:
two 9" x 9" squares
Indulge in the rich buttery goodness of shortbread — without the gluten. This tender cookie is touched with the perfect balance of crisp citrus and warm vanilla bean.
Volume Ounces Grams

Directions

  1. 1) Preheat your oven to 350F and lightly grease 2 9X9 square pans. Beat the butter and sugar until light and fluffy.
  2. 2) Blend in the orange zest and flavorings.
  3. 3) Add the egg yolks one at a time on low speed, blending well.
  4. 4) Whisk together the flour, xanthan gum, and salt, then stir into the butter/sugar mixture just until thoroughly combined.
  5. 5) Scrape the bowl well to be sure all the dry ingredients are thoroughly incorporated.
  6. 6) Divide the mixture evenly between two lightly greased 9" x 9" pans.
  7. 7) Bake the shortbreads in a preheated 350F oven for 25 to 30 minutes, or until their edges are nicely browned.
  8. 8) Wait about 10 minutes, then turn the shortbreads out of the pan gently. Cut immediately into desired shapes while still warm.
  9. Yield: 2 9X9 square pans.

Tips from our bakers

  • This recipe works well as a half batch. If you aren't preparing for a crowd or don't have 2 pans, just cut all ingredients in half. If you would like to make a full batch, but only have one pan, you can bake one pan a time, or store the rest of the dough in the refrigerator to bake another day. Cookies keep well stored in an air-tight container at room temperature for up to two weeks.
  • The Fiori Di Sicilia is NOT a certified gluten free item, so for serious gluten sensitivities, you will need to use the orange oil instead.