Almond Iced Shortbread Balls (Gluten Free)
photo by Queen Bead
- Ready In:
- 2hrs
- Ingredients:
- 8
- Yields:
-
80 cookies
ingredients
- 1 lb salted butter
- 4 tablespoons white sugar
- 2 eggs
- 4 1⁄2 - 5 cups gluten-free flour (Gluten-Free Flour Blend)
-
ICING
- 4 cups icing sugar, sifted (gluten free)
- 4 teaspoons almond extract
- 4 tablespoons water (or more)
- food coloring (optional)
directions
- 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.
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Reviews
-
These were very tasty! And my first attempt at GF shortbread. The recipe was simple and easy to follow, however I'm hoping the 15 minute cook time was a type because mine had to bake for close to 45 mins before they were done through and through. The shortbread itself wasn't very sweet, but with the addition of the Almond Icing they were perfect! I made them for Christmas dinner and they were gobbled right up! I will make these again.
RECIPE SUBMITTED BY
I've been experimenting with gluten free cooking since being diagnosed with Celiac Disease in 1988. My sweet tooth made me highly motivated to convert my favorite recipes.
My husband and I have been married 30 years. Our two grown children have vacated the house, which frees up more furniture for our three cats to sleep on.
At the moment I've been waiting for a double lung transplant for 2 years, 7 months. Not much energy for cooking, so fast and easy recipes are a must.
February 8, 2008
This is an update from Queen Bead's sister.
"Queen Bead" passed away peacefully, surrounded by her loving family, on February 8, 2008. A lung transplant never became available for her.
As you enjoy her recipes, please think of her courage in facing her difficulties and be thankful for your health.
Please -- sign your donor card and encourage others to do the same.