Saturday, February 13, 2010

Corn-Free Shortbread Cookies

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon sea salt (crushed)

Sift together.

2 sticks of saltless butter, room temperature
3/4 teaspoon almond extract
1/2 cup sugar cane sugar

Heat oven to 350ºF.  Mix together.  Sprinkle some extra sea salt over this mixture to make up for the lack of salt in the butter.  Add the dry ingredients, 1/3 at a time, to the wet ingredients.  Mix together.  Separate dough into small balls and either press with the palm of your hand or make shapes with a cookie cutter.  Put the unused part into the refrigerator while the other cookies are in the oven.  Take out when the edges are golden brown.



Anonymous said...

What does the cream of Tartar do?


River Glorious said...

The cream of tartar and the baking soda act as leavening, but you can leave BOTH of them out if you want.

kc said...

I really like the inside of the cookies more than the outside edges (and I hate taking the time to bake individual cookies) so I press the dough out into a sheet pan and use a pizza cutter to cut into squares. Once it's baked, we just break them into pieces and enjoy. We love shortbread cookies around here.