Shortbread cookie

This was truly a labor of LOVE.


This year I was hoping to send some home made treats home to some family and friends since I moved away last summer. So I came up with a few treat ideas for Valentines day and this one definitely needed to be shared!


What I loved most of this shortbread cookie recipe was that it had a LEMONY hint to it. I also loved that it had a little crunch but was still flaky on the inside (and not dry)! This recipe didn't require too many different GF ingredients and you're "preferred" flours can easily be added in place of the ones listed.


I also wanted to note that I am a HUGE fan of bite size anything! So I got small cookie cutters and it turned out perfect, one bite cookies!

Baked for 12 minutes until slightly brown on top.

Decorated! Dipped in frosting and coated with sugar sprinkles.

Packaged and all ready to be mailed!!!

Shortbread Cookies 

Ingredients:

- 1 1/2 cups of gluten free all purpose baking flour (I tend to use red mills or pamelas)

- 1/2 cup of tapioca flour

- 1 teaspoon of cream of tartar

- 1/8 teaspoon of salt

- 1 cup of COLD butter, cut into smaller pieces

- 1 egg

- 1+ tablespoon of milk (any milk will do I used coconut milk)

- 1 cup of powdered sugar (make sure it's GF)

- 1 teaspoon of xanthan gum

- 1 teaspoon of vanilla extract

- 1 tablespoon of FRESHLY grated lemon peel

Icing: 

- 2 cups of powdered sugar

- 1 tablespoon of milk

- 1/2 teaspoon of honey or light corn syrup

- food coloring of your choice, if any. 

* Colored sugar sprinkles are optional.

Directions: 

Preheat oven to 350 degrees.

1. Put all dry ingredients into bowl and mix for 30 second until thoroughly blended.

2. Add cold butter pieces and mix on high for 1 minute.

3. Add egg, milk, vanilla extract, lemon zest, and mix for 5 minutes. The dough will go from really sticky to a lesser sticky / dough consistency. 

4. Wrap up dough in wax or parchment paper and refrigerate for 2 hours or overnight.

5. Lightly flour your working area and rolling pin. If the dough is slightly sticky to the touch just add a little flour to it, you're on the right track! Roll dough to 1/8 inch thickness. 

6. Use cookie cutter of choice and dip into flour before pressing into dough. 

7. Bake for 12 minutes, until the edges turn brown. 

8. Transfer to cooling rack. 

9. Mix together ingredients while cookies are cooling.

10. Once they are completely cooled, lightly dip cookies faced down into frosting and then gently press into colored sugar sprinkles. 

11. Share with friends and family, enjoy!