Buttery Shortbread

Method

1. In a small bowl, combine the flaxseed meal with water and let rest until gelled, for about 5 minutes. In a large mixing bowl, cream together the margarine and the sugar until smooth. Add in the prepared flaxseed meal and vanilla extract and mix until combined.
2. In a separate bowl, whisk together the sorghum flour, brown rice flour, tapioca flour, arrowroot starch, sweet white rice flour, and xanthan gum. Gradually mix into the sugar mixture until a clumpy dough forms. The dough may be crumbly at first, but allow enough mixing time for it to come together.
3. Wrap the dough in parchment paper and chill for about 30 minutes in the freezer. The dough should be cold, but workable; if it is too crumbly once removed from the freezer, work it a bit with your hands to soften it up.
4. Preheat oven to 350°F.
5. Create a disk with the dough and place in between two sheets of plastic wrap and roll out to a ¼ inch thickness. Cut using a bench scraper into 2-inch squares, or use a circle cookie cutter, and place onto an ungreased cookie sheet. Bake for 12 minutes, or until bottoms are slightly golden brown. Let cool completely before removing from cookie sheet. At this point, if desired, the cookies can be dipped in melted chocolate and allowed to set backup on a sheet of waxed paper. Store in airtight container for up to 2 weeks.