You will notice that this recipe uses a number of different gluten-free flours. I usually like to keep things simple and stick to one or two for my recipes, however, I found that this particular combination works wonders for shortbread cookies. My boys find that the quinoa flour is slightly bitter for their tastes, which is interesting because they normally eat a lot of bitter greens. Quinoa flour is very light and fine, and lends a very good texture to these cookies, which is why I use it. You can replace it with brown rice flour if you are concerned about the aftertaste, though I don't notice it at all.
This shortbread cookie recipe would also be great to bake during Christmastime using holiday-themed cookie cutters. Or Valentine's day....or Easter! Have fun with this recipe! I hope you like it at as much as we do. :)