Sun-dried Tomato and Rosemary Shortbread Cookies
Notes
1 cup gluten-free flour
1/2 cup cornstarch
1/2 cup sugar
8 Tbsp. butter, room temperature
1 tsp. almond extract
2 Tbsp. water
1/2 cup sun-dried tomatoes, diced
2 Tbsp. fresh rosemary, chopped (or herb of your choice)
1/4 cup sunflower seeds, roasted
1/4 cup Pecorino Romano cheese, finely grated
Sift together the flour and cornstarch in a large bowl.
Using a medium-sized bowl, combine the sugar, almond extract, water and butter until well mixed.
With your hands or a fork or pastry cutter, combine the butter/sugar mixture with the flour. Add the dried tomatoes, rosemary and nuts to the dough, mixing, forming into a ball, just until combined. Dough will be slightly crumbly.
Cover the dough ball with plastic wrap and refrigerate for at least an hour. You can speed up this process by popping the dough into the freezer for about 20 minutes. Do not freeze solid.
Preheat the oven to 325° F. Line cookie sheets with parchment paper.
Roll the dough out on a lightly floured surface to 1/4 inch thick. Cut the dough into circles and place the cookies on the prepared cookie sheets.
Bake for 17-18 minutes or until the edges are lightly browned. Do not overbake or the cookies will become hard and brittle.
Remove from sheets to a wire rack to cool.
