GLUTENFREESHORTBREADCOOKIEMIXThis is mix for bakers looking to make the perfect shortbread cookie. These light and delicate cookies are sweet & delightful, not overly rich. Ingredients: Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt, Magnesium carbonate (as flowing agent), Xanthan Gum, Natural Vanilla Powder Preparation: Preheat oven to 375 degrees. In a large mixing bowl, beat 10tbsp unsalted butter on medium speed until smooth. Beat in1 large egg yolk, then beat in 1 1/2tbsp water. On low speed, beat in cookie mix in 3 stages, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and knead until very smooth. Roll into 1/4inch thick layer, cut with cookies cutter or biscuit cutter to make 2 inch cookies and place an inch apart on baking sheet. Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely.