Almond Iced Shortbread Balls (Gluten Free)

Recipe by Queen Bead
READY IN: 2hrs
YIELD: 80 cookies




  • 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.