Combine the butter, syrup and vanilla in a mixing bowl. Using an electric mixer, mix on High for 2 minutes.
Place the remaining ingredients in a covered container and shake well to ensure ingredients are mixed thoroughly.
Add the dry mixture to the mixing bowl and mix on Low until combined, about 1 minute.
Using a rubber spatula, mix well to ensure that all the ingredients are thoroughly combined.
Spoon the dough onto a sheet of parchment paper, making a straight line of dough about 8 inches long. Fold the paper over the dough and form into an 8-inch long by 2-inch wide log.
Refrigerate the dough log for about 30 minutes, or until firm.
Slice the log into ½-inch slices and place them on a large cookie sheet, leaving 1 inch of space around each cookie.
Refrigerate the cookies for at least 30 minutes.
Preheat the oven to 350ºF.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges begin to brown.
Allow the cookies to cool for a few minutes on the baking sheet, and then transfer them to a cooling rack to cool completely.
Store the cookies in a tin or cookie jar.
Notes
Cook’s Note: This dessert is not only delicious, but it’s suitable for people with egg and gluten intolerances.
Recipe by Recipes for Repair at https://recipesforrepair.com/gluten-free-shortbread-cookies/