My mom made these delicious cookies and I just had to adapt it for a gluten free recipe! These cookies are so addictive, you’ll want to make a double batch!

If you’re feeling adventurous, I love dipping half of the cookie in dark chocolate and sprinkle with Maldon flake salt. TASTY!!!

Yield: 2 dozen cookies 

1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
2 teaspoons vanilla extract
2 cups gluten free flour
1/4 teaspoon xanthan gum
1/4 cup ground espresso
1/2 teaspoon salt

1. In a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar together until creamy and smooth.

2. Add in the vanilla and beat well. With your mixer on low speed, gradually add in the flour, espresso, and salt until just combined.

3. Form the dough into a disk, wrap in plastic wrap and chill for two hours or overnight.

3. Preheat the oven to 300 F.

4. Roll the dough between two sheets of wax paper to 1/4 inch thick (an 8-by-12-inch rectangle). Using a sharp knife, cut the shortbread into 2-inch squares and place them 1 inch apart on ungreased baking sheets (do not reroll the scraps).

5. Prick the shortbread with a fork and bake until pale golden around the edges, 20 to 24 minutes. Cool completely on a wire rack.