Preheat oven to 350°F (180°C). Whisk together Club House Rice Flour and xanthan gum in small bowl. In large bowl, cream together butter and sugar until light and fluffy using a spatula or a wooden spoon. Mix in Club House Pure Vanilla Extract. Stir in flour mixture and knead lightly until dough is smooth. Roll on a lightly floured surface to 1⁄4 inch (6 mm) thickness. Cut with cookie cutters, place on ungreased baking sheet and refrigerate 20 minutes. Bake at 350°F (180°C) for 14-16 minutes for 2 inch (5 cm) cookies or until slightly golden. Let cool 10 minutes on baking sheet before removing to cooling rack. Let cool thoroughly before storing in tins. Makes about 20 -- 2 inch (5 cm) cookies.
The shortbread cookies always remind us of the Holidays and the times spent with out loved one. And guess what, we now have a recipe to make some Gluten-free Classic Shortbread Cookies. Watch and learn from this video from Club House! Share those cookies and have fun!