Gluten-free Coconut Flour Shortbread Cookies
1/4 cup coconut flour
1/4 cup King Arthur Gluten-Free Flour
1/4 cup sugar
1/4 cup (4 tablespoons) soft unsalted butter
1/4 teaspoon salt
1 large egg
1/8 teaspoon coconut flavor, optional; for stronger flavor
Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1″ between them; these cookies won’t spread much when they bake.
Use a fork to flatten each cookie to about 1/4″ thick, making a cross-hatch design.
Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.