- Preheat oven to 350º. Blend butter and sugar until creamy.
- Add vanilla.
- In a separate bowl, mix tapioca starch and flour.
- Add the flour/tapioca blend to wet ingredients until well mixed.
- Drop by teaspoonfuls onto greased baking sheet.
- Bake for about 15 minutes (or until golden brown).
- Options: Substitute lemon or almond extract for the vanilla.
Alison's Shortbread
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Alison's Shortbread 1 lb butter or buttery spread 1 cup Powdered sugar ½ cup Let’s Do Organic® Organic Tapioca Starch 3 cups Unbleached wheat flour 1 tsp Vanilla