Cranberry Shortbread (GFCF)

From Katherine's Kitchen

• 2 cups butter substitute (like Earth Balance Butter spread)
• 1 cups sugar
• 4 cups GFCF All-purpose Flour (like Bob's Red Mill)
• 1 Tsp. Xanthan Gum
• 1 1/2 cups dried cranberries (Craisins with orange flavor are nice too)
• 1/2 cup chopped pecans (if desired)

Preheat oven to 350. Beat butter substitute and sugar until light and fluffy.  Add flour and Xanthan Gum.  Mix well.

Wrap in waxed paper and chill in freezer for at least one hour.

Stir in cranberries and nuts, if using.  Drop by rounded teaspoons onto baking sheet covered with parchment paper.  Flatten each ball lightly with back of spoon.

Bake 10-14 minutes until lightly browned.  Cool 5 minutes.

Makes 48 cookies

Notes:  If you just gluten-free, and are able to use Pamela's Baking Mix instead of the flour you can omit the xanthan gum (Pamela's has a hint of casein in it and some can tolerate but others cannot).  Also, for those who can handle casein, the original recipe I adapted this from had 1 pkg. (6 oz.) of white baker's chocolate chunks.  If anyone knows of a GFCF white chocolate brand, I'd love to know about it.



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