Almond Iced Shortbread Balls Gluten Free Recipes

GLUTEN-FREE ALMOND COOKIES

Steps:

• Whisk the almond and coconut flours in a small bowl.
• Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.

ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)

Steps:

• Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
• Add eggs and mix in thoroughly.
• Gradually work in the remaining flour, until dough will roll into balls without being sticky.
• Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
• Bake at 350 F for 15 minutes.
• Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
• Combine icing ingredients and stir until smooth.
• The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
• To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
• Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
• Let the icing dry before placing in shallow storage containers, in a single layer.

GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD

Steps:

• NOTE #1 - See the variation on the dough by Chef #1178009.
• NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
• NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
• Sift cornstarch, sugar and rice flour together.
• Add butter.
• Mix with hands until soft dough forms. Refrigerate one hour.
• Shape dough into 1" balls.
• Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
• Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
• VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
• Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

GLUTEN FREE SHORTBREAD CRUST

Steps:

• In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
• Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
• Press onto a pie plate.
• Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.