Plantain Flour Delight: Gluten-Free Shortbread Cookies

Name: Plantain Flour Delight: Gluten-Free Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups Tonomi's Plantain Flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract

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Servings

Prep Time

15 minutes

Cook Time

12 minutes

Get ready to indulge in a delightful treat that's both gluten-free and bursting with flavor! These Plantain Flour Shortbread Cookies are a unique twist on a classic favorite, offering a tropical flair with every bite. With the goodness of Tonomi's Plantain Flour, these cookies are not only delicious but also perfect for those with gluten sensitivities. Let's dive into the recipe and savor the goodness together!

With their buttery texture and tropical essence, these Plantain Flour Shortbread Cookies are sure to become a new favorite in your gluten-free baking repertoire. Enjoy the taste of paradise with every bite!

Image of Plantain Flour Delight: Gluten-Free Shortbread Cookies

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups Tonomi's Plantain Flour
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Gradually add the Tonomi's Plantain Flour and salt to the creamed mixture, mixing until well combined. The dough should come together and be slightly crumbly.
Mix in the vanilla extract until evenly distributed throughout the dough, adding a hint of aromatic sweetness.
Take small portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving space between each cookie.
Using the back of a fork, gently press down on each cookie ball to flatten it slightly and create the classic shortbread pattern.
Place the baking sheet in the preheated oven and bake the cookies for about 12 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.