When I want an exceptionally tender sugar cookie, I make this shortbread using rice flour and whole cane sugar. You may purchase rice flour or grind your own in a flour or nut or seed mill. When making your own rice flour, use only short-grain brown or white rice (curiously enough, long-grain rice flour yields a soggy, coarse crumb).
Makes 2 dozen cookies
1 cup white or brown, short-grain rice (or 1 1/3 cup rice flour)
1 teaspoon baking powder
1/4 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter
1/2 cup Rapadura or Sucanat (or other quality sugar)
2 large egg yolks
1 teaspoon vanilla extract
Heat oven to 350 °F. Grease cookie sheet.
Grind rice in a flour or nut or seed mill (or use 1 1/3 cup rice flour). Stir in baking powder and salt. Set aside.
Cream butter and Rapadura until light and fluffy. Add yolks and vanilla and beat to incorporate. Fold in dry ingredients until blended. Pinch off pieces of dough and roll between palms of hands to form 3/4-inch balls. Set the balls 2 inches apart on a prepared cookie sheet. Flatten the cookies by pressing into each with the tines of a fork or with two fingers.
Bake for 10 -12 minutes or until the bottom is lightly browned and the cookies are lightly colored. The cookies are fragile when hot and so carefully transfer to a cooling rack (or allow to cool on the cookie sheet).
Variation: For raspberry tartlets, spread a cookie with raspberry jam (warm the jam if necessary to facilitate spreading). Arrange fresh raspberries on cookie.
May you be well nourished,
Rebecca Wood
Since I am sensitive to milk products, eggs, chocolate, soy, rice and citrus I am unable to eat or prepare many food recipes. I restrict my bread products to whole grain rye and sourdough. I have tried restricting wheat but it does not appear to affect me. What do people who cannot eat cheese, eggs, rice and soy do for variety? I would love to make the shortbread cookies–what do I use for eggs?
My book Clean and Free addresses food sensitivities and has 37 allergen-free recipes, menu plans. I’d start there.
Hi Rebecca,
I’m saw your recipe in the December Yoga Journal and am going to give it a try. I am hoping to share at cookie exchange holiday party next week. I live in Tahoe, any tips for this recipe at high elevation? Thank you!
I’ve often made those cookies at both 8000 and 2000 feet–it’s a no fuss recipe. Enjoy them!