From my humble corner of the web to yours, I hope these buttery and light 3 ingredient gluten-free shortbread cookies wrap you in all kinds of warmth and cheer in these uncertain times.
Author: Natasha Minocha
1/2cupButter, softened ( 110gms butter)I used salted butter
1.5cupsAmaranth flourYou can use any flour of your choice
1tspVanilla Bean Paste/ Extract
Lemon Glaze - Optional
2tspFresh lemon juice
Preheat the oven to 180C and a line a baking sheet with parchment paper or silpat. Keep a 1" shape cookie cutter handy. You can use any shape though.
Beat the butter in a large bowl, until smooth. Add the sugar. Beat until slightly fluffy.
Mix in the vanilla bean paste/extract, almond extract, and amaranth flour. Use your hands to bring together the dough gently.
Divide the dough into half. Roll each half into a flattish ball. Cover with foil and place in the refrigerator for 15-20 minutes or so.
Keep 2 sheets of parchment or baking paper handy. Place one dough ball between the 2 sheets and roll out into a rough circle, about 1/8" thick.
Alternatively, you can also flour your work surface well, working with one dough ball at a time, roll out into a rough circle, about 1/8" thick.
Use the cookie cutter to cut out small circles and carefully place these on a baking tray.
Bake for 8 -9 minutes until golden brown. Let the cookies cool for a few minutes before transferring them to a cooling rack.
The cookies are ready to eat. If you want to decorate them, simply spoon 1/2 teaspoon of icing on top of each cooled cookie and place a flower in the center. Let the icing set, about 3-4 minutes and enjoy the cookies!
Combine the lemon juice and icing sugar in a small bowl. Mix well to get a smooth, thick glaze.
3 Ingredient Gluten-Free Shortbread Cookies - https://www.tashasartisanfoods.com/blog/ -March 20, 2020