Gluten-Free Cornmeal Shortbread

Kirstin, It's Not You, It's Brie

With the holidays comes cookie fever. Although a favored season for those with a sweet-tooth, it can be a little difficult for those with wheat sensitivities.

For those who can’t indulge in your everyday shortbread cookie because wheat doesn’t please your bodies, here is a shortbread recipe for you. With cornmeal, plenty of butter for flavor, and sage to add extra flair, these crumbly shortbread treats will disappear from the jar no matter who knows if they contain wheat or not, so be sure to stash some for yourself.

Gluten-Free Cornmeal Shortbread
By Kirstin
Makes 16 cookies


¾ cup plus 2 tablespoons masa harina/corn flour
½ cup and 2 tablespoons tapioca starch
½ cup granulated sugar
2 tablespoons fresh sage, chopped fine
½ cup (1 stick) salted butter, room temperature
1 teaspoon vanilla
2 tablespoons water


Preheat oven to 350°F.

In large bowl, whisk together corn flour and tapioca starch. Mix in sugar and sage. Add butter to bowl and massage into flours with your fingers to blend. When thoroughly blended, sprinkle vanilla and water over mixture and lightly stir with your fingers. Firmly press mixture into 10×10-inch baking pan and bake for 25-35 minutes, or until outer part of cookies has turned lightly golden brown. Once cooked, remove from oven and cut shortbread into 16 pieces. Let cool completely in pan.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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