3
Dec

Gluten-Free Shortbread Cookies

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I first created these Gluten-Free Shortbread Cookies when I was playing around with crusts for my Lemon Bars. I knew I wanted something that resembled shortbread and it was between this recipe and another for the crust. The other recipe was the perfect ‘new' crust and we thought these were much to perfect for shortbread to not let them shine on their own!

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I know that there a quite a few of you out there that have egg allergies, so you'll be pleased to know that these are egg free! And if you need a nut-free version, be sure to use the nut-free crust from the Lemon Bars in my cookbook Celebrations! It is one of my favorite shortbread crusts of all time!

These remind Ryan and I of the classic Walker shortbread cookies that we all know and love. We love them not only because of the name, but also because they bring back such fond memories of passing around the plaid tin can during the holiday season. Sadly, I haven't been able to have one for years now but I've had many tell me that they think these resemble the flakey, crisp, and sweet classic shortbread cookies anyone would be hoping for. These are made with almond flour and arrowroot flour and I love the nuttiness that the almond flour brings to the table!

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Gluten-Free Shortbread Cookies



AUTHOR:

SERVES: 2 dozen

Ingredients:

this recipe was tested using Tropical Traditions palm shortening. Cold grass-fed butter may be substituted in, but reduce the amount to 1/3 cup.

Instructions:

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt.
  3. Add the maple syrup and mix until combined.
  4. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms.
  5. Place the ball of dough in between two pieces of parchment paper. With a rolling pin, roll into a 1/2 inch thick disk. Cut into small bricks or cut using biscuit cutters.
  6. Place the cut cookies onto the baking sheet lined with parchment. Bake for 12-15 minutes until golden brown.
  7. Once baked, place on a cooling rack to cool. Once fully cooled, store in air-tight container or bag in the fridge.

Note: If you choose to flatten the edges with a fork like I did, your cookies will be 1/4 inch thick instead of 1/2 inch.



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