Easter Cookie Recipe
These gluten free shortbread cookies are the perfect Easter treat
Servings: 24 cookies
Ingredients
- 2 sticks unsalted butter (at room temperature)
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon almond extract
- 2 ½ cup gluten free flour mix (with a thickening agent such as xanthan gum in it)
- 2 tablespoon For Spots:¼ teaspoon cocoa powder¼ teaspoon vanilla extract for glaze
- ¼ cup powdered sugar for glaze
- ¼ teaspoon cocoa powder for spots
- ¼ teaspoon vanilla extract for spots
Instructions
- Cream together your butter and sugars for about 3-5 minutes. It will become light and fluffy (you will be tempted to eat it, but don't).
- Add your flour, lemon juice and almond extract. It should come together to form a dough. If it is still a bit too dry, you can add 1 teaspoon of water or milk at a time until it does.
- Take two pieces of parchment paper and place your dough between them. Roll out your dough until it is around ¼ inch thick. Use your cookie cutters to make the shape you want and place your cookies on a baking sheet lined with parchment paper or a baking mat.
- Place the cookies in the fridge for at least one hour .Set the oven to 350°F and bake your cookies for 12-14 minutes after they have properly chilled. Let the cookies sit on the cookie sheet for 10 minutes after the have finished cooking. Let them cool completely. In the meantime, make your glaze.
- Mix your lemon juice and powdered sugar. If you want separate them into two bowls and add food coloring. Dip the cookies into the glaze and let them sit for 30 minutes. Make your dots! Mix the cocoa powder and vanilla. Dip a paint brush into the mixture and flick it onto your cookies. Let it sit for a few minutes and serve up.