Almond Iced Shortbread Balls Gluten Free Recipes

VEGAN AND GLUTEN-FREE FRUIT AND ALMOND SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F and grease an 8-inch or 9-inch square pan.
• With a hand or stand mixer, beat the vegan butter and sugar until light and fluffy. Add the vanilla and almond extracts.
• In a medium bowl, mix the flours, starch, and salt.
• Add the dry ingredients to the "butter" mixture and mix until just incorporated.
• Press two-thirds of the dough into the pan and bake for about 10 minutes, or until the crust is pale light brown. Remove it from the oven.
• When the pan has cooled enough to handle, spread the preserves evenly over the crust.
• Break the remaining dough into little tiny pieces and drop them evenly over the jam. Top with the almonds.
• Bake for another 25 to 30 minutes, or until the top is a nice golden brown.
• Cut into bars and serve immediately, while still warm, or store them in the refrigerator.

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.

SCOTTISH SHORTBREAD, GLUTEN-FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
• Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
• Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
• Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.