A tin of gluten free Whipped Shortbread decorated with red and green sprinkles.

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I love cookies all year long but in the month of December whipped shortbread is near the top of the list of cookies I want to enjoy. This old-fashioned Whipped Shortbread is the kind of recipe your grandmother might have made. Whether you decorate these cookies with a piece of maraschino cherry or holiday sprinkles it’s the melt-in-your-mouth buttery taste that so many people love.

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Another reason to love whipped shortbread is the fact that there is no rolling out dough. Using a small scoop to portion the dough is quick and easy plus it makes uniform sized cookies to ensure even baking. You can use two spoons to do this job but a portion scoop is the perfect tool.

Scooping up cookie dough for Snickerdoodles

Scooping up cookie dough for Snickerdoodles -photo credit Jim Little

Cookie Baking Tips

I set out to learn more about cookies this year and I did. To find my best cookie baking tips read or listen here:

Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies -photo credit Jim Little

Festive Cappuccino Cookies

Cappuccino Cookies -photo credit Jim Little

A stack of Gluten Free Sugar Cookies drizzled with chocolate.

Gluten Free Sugar Cookies -photo credit Jim Little

Organize For Success – Holiday Recipes

Some people type into Google and make any recipe they find. For gluten free bakers this is a high-risk activity. There are many variables that affect baking plus the added challenge of numerous gluten free flour combinations. If you want to enjoy baking I highly recommend you save your favourite holiday recipes, especially since you might not make them for the next eleven months. I have two systems to keep my holiday recipes.

A Large Envelope

One year I glued a nice photo of my Christmas baking to the outside of a half-size envelope. It is filled with favourite recipes written on cards, clipped from magazines plus some given to me from friends. I’ve had this envelope for a long time and although it’s not organized it serves me well.

Three-Ring Binder

Over the years my collection of holiday recipes grew. One year I designated a three-ring binder for this plethora of recipes. I taped some recipes to full size pages, hole-punched others and even typed a few and put them in page protectors. My binder also includes the pumpkin recipes I make at Thanksgiving and Halloween, and my favourite punch recipe that I seemed to be searching for year after year. It also holds my entire turkey feast menu. It’s a mish-mash for sure but the label on the spine says Xmas Favs and it works for me.

Whatever you do, whatever recipe you make, just be sure to have some fun and enjoy your cookies. Let me know in the comments below how your holiday baking turned out.

Recipe Round Up – Holiday BakingPhotos of the Recipe Round Up of Holiday Baking. Cappuccinos, gingerbread, shortbread, Nanaimo Balls, toffee squares, pavlova, thumbprint cookies plus white chocolate and candy cane popcorn.

Ingredients

1 cup butter, room temperature
½ cup icing sugar
1 tsp vanilla
1 cup white rice flour
½ cup cornstarch
¼ cup tapioca starch
½ tsp xanthan gum
DECORATING – sprinkles or maraschino cherry pieces
DUSTING FLOUR – white rice flour, sweet rice flour or tapioca starch

Directions

1
Preheat oven to 300°F. Line baking sheets with parchment paper.
2
In large bowl of an electric mixer beat butter, icing sugar and vanilla on medium speed until mixed well.
3
In a medium bowl combine white rice flour, cornstarch, tapioca starch and xanthan gum. Whisk to thoroughly combine.
4
With mixer on low speed slowly add the flour mixture. Once it is all combined increase speed to medium and beat for 5 minutes.
5
Make dough balls using a small scoop.
6
Place the dough balls onto the prepared baking sheets about 2-inches apart. Flatten the dough balls slightly, dampen your fingers if the dough is sticky.
7
Dip the tines of a fork in flour then gently press into the top of each cookie.
8
Decorate cookies with festive sprinkles or a piece of maraschino cherry.
9
Bake in preheated over for approximately 25 minutes. The cookies should be set but not brown. Let cookies cool on baking sheet for 2-3 minutes, transfer to wire racks to cool completely.
10
Store in airtight containers, double wrapped for maximum freshness.

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Ingredients

Directions
  • 1 cup butter, room temperature
  • ½ cup icing sugar
  • 1 tsp vanilla
  • 1 cup white rice flour
  • ½ cup cornstarch
  • ¼ cup tapioca starch
  • ½ tsp xanthan gum
  • DECORATING – sprinkles or maraschino cherry pieces
  • DUSTING FLOUR – white rice flour, sweet rice flour or tapioca starch
  1. Preheat oven to 300°F. Line baking sheets with parchment paper.
  2. In large bowl of an electric mixer beat butter, icing sugar and vanilla on medium speed until mixed well.
  3. In a medium bowl combine white rice flour, cornstarch, tapioca starch and xanthan gum. Whisk to thoroughly combine.
  4. With mixer on low speed slowly add the flour mixture. Once it is all combined increase speed to medium and beat for 5 minutes.
  5. Make dough balls using a small scoop.
  6. Place the dough balls onto the prepared baking sheets about 2-inches apart. Flatten the dough balls slightly, dampen your fingers if the dough is sticky.
  7. Dip the tines of a fork in flour then gently press into the top of each cookie.
  8. Decorate cookies with festive sprinkles or a piece of maraschino cherry.
  9. Bake in preheated over for approximately 25 minutes. The cookies should be set but not brown. Let cookies cool on baking sheet for 2-3 minutes, transfer to wire racks to cool completely.
  10. Store in airtight containers, double wrapped for maximum freshness.