I got a Better Homes & Gardens “100 Best Cookies” magazine and then marked which ones I thought I could de-allergen-ize … here’s a shortbread cookie.
2 c. Pamela’s gluten-free bread mix
1/8 tsp. sea salt
1 c. Spectrum palm shortening
1/3 c. powdered sugar (we use Trader Joe’s or Whole Foods, which doesn’t have cornstarch)
1 1/2 tsp. gluten-free corn-free vanilla
1 tsp. lime zest
1/2 tsp. corn-free baking powder
2 Tbs. water
In a mixing bowl, combine all ingredients. Chill for about an hour in refrigerator. Preheat oven to 350F. Roll out on cutting board dusted with tapioca starch (or other safe flour) to about 1/4″ thickness. Cut out in shapes (I used a scalloped circle). Place 2″ apart on ungreased insulated cookie sheet. Bake for 11-12 minutes. These can be frozen.
I thought about drizzling them with melted Enjoy Life chocolate chips, but I never got around to it.