Holiday Gluten-Free Cranberry Shortbread Cookies

These are the perfect gluten-free shortbread recipe! You can keep it simple, or dress-up the cookies with royal icing and garnish with lemon zest, cranberries and pistachios. The corn flour brings a beautiful golden glow. Makes 1 dozen medium cookies.

Oven temperature: 300 F

Ingredients:
• 123 g of milled, sifted Glenn’s Floury Corn
• 50 g of granulated sugar
• 90 g unsalted butter
• ¼ tsp vanilla extract
• Optional 1/4 cup chopped cranberries.

Instructions:
• Preheat oven to 300F.
• Cream sugar and butter together.
• Incorporate vanilla extract.
• Incorporate milled, sifted corn flour.
• Fold in the optional chopped cranberries.
• Roll dough to 1/4 inches on top of saran wrap or wax paper.
• Wrap and refrigerate for 20-30 minutes.
• Remove from fridge and let warm on the counter for couple of minutes.
• Cut firm dough with the cookie cutters of your choice.
• Freeze cut forms for a minimum of 10 minutes.
• Bake cookies on a lined, insulated cookie sheet for 13 minutes.
• Cookies will be done when their bottoms begin to turn golden.
• Let cookies cool completely before decorating.

Decorative Royal Icing:
• 2 cups icing sugar
• ¼ cup soy milk
• 1 tsp vanilla extract

Garnish:
• ½ cup chopped pistachios
• ½ cup chopped cranberries
• 1 lemon zest

Instructions:
• In a medium bowl, sift icing sugar then add in vanilla.
• Slowly add in soy milk into mixture until it reaches a thick syrup consistency. Add more icing sugar if it becomes too loose.
• Rest the icing for a few minutes.
• Using a teaspoon, generously coat the top of cookie with the royal icing.
• Sprinkle with garnish.