Gluten Free Shortbread Cookies
2 cups gluten free flour (a blend) (I used Trader Joe’s brand)
3/4 cup brown sugar
8 tablespoons butter (room temp)
4 tablespoons olive oil
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Mix dough together with a electric mixer until well combined. Roll dough into a log (as pictured) and wrap with bpa-free plastic wrap. Place in fridge for a minimum of 30 minutes (and up to 24 hours before baking).
When ready, preheat oven to 350, remove wrap, slice (as pictured) and arrange on a parchment lined baking sheet. Bake for 12-14 minutes until golden brown on top.