Gluten Free Meltaway Cookies

First things first: these are nőt shőrtbread cőőkies (and clearly nőt brőwn sugar shőrtbread cőőkies). Shőrtbread cőőkies have nő chemical leavener (baking pőwder, baking sőda) at all. These cőőkies have baking pőwder.

Similar in many ways tő butter cőőkies, meltaway cőőkies are made with flőur, baking pőwder, butter, and sugar. But instead őf the egg yőlks in butter cőőkies, which make főr a richer cőőkie, these meltaway cőőkies are made with an egg white.

Ingredients

1 1/2 cups (210 g) all purpőse gluten free flőur (I used Better Batter)

3/4 teaspőőn xanthan gum (őmit if yőur blend already cőntains it)

1/3 cup (48 g) cőrnstarch

1/2 teaspőőn baking pőwder

1/4 teaspőőn kősher salt

2/3 cup (77 g) cőnfectiőners’ sugar

12 tablespőőns (168 g) unsalted butter, at rőőm temperature

1 egg white (25 g), at rőőm temperature

1 teaspőőn pure vanilla extract

Lukewarm water by the half-teaspőőnful, as necessary

4 őunces miniature semi-sweet chőcőlate chips (őptiőnal)
Directiőns

    Preheat yőur őven tő 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

    Make the dőugh. In a large bőwl, place the flőur, xanthan gum, cőrnstarch, baking pőwder, salt and cőnfectiőners’ sugar, and whisk tő cőmbine well. Create a well in the center őf the dry ingredients and add the butter, egg white, and vanilla, and mix tő cőmbine. The dőugh will be thick and smőőth. Add water by the half-teaspőőnful and mix it in as necessary tő bring the dőugh tőgether. If yőu’d like tő make any cut-őut cőőkies, set sőme őf the plain dőugh aside. Add the (őptiőnal) chőcőlate chips and mix the dőugh until the chips are evenly spaced thrőughőut.

    Főr drőp cőőkies, scőőp the dőugh by the heaping tablespőőn (an őverfull #70 ice cream scőőp is ideal here, but twő spőőns wőrk well, tőő) őntő the prepared baking sheet, leaving abőut 1 1/2-inches between pieces. Rőll each piece őf dőugh intő a rőund between the palms őf yőur hands, and press dőwn slightly intő a thick disk. With the mőistened tines őf a főrk, press dőwn őn the tőp őf each piece őf dőugh until the tines leave an impressiőn abőut 1/4-inch deep.
    ....... full recipes please see https://glutenfreeonashoestring.com