I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. For years I have been helping friends, family and others navigate the life of gluten-free living. I am the mother of three beautiful children Landon, Finn, and Daisy. I am married to the most amazing man, Tommy. Top with your favorite toppings, such as nuts, orange zest, sprinkles, or whatever your imagination desires. Dip in white chocolate, dark chocolate, or milk chocolate for a change. You can add any flavor extracts you would like. These have also only been tested with almond flour, and not any other grain free flours or gluten free flours. I cannot guarantee the cookies will turn out well with any other substitutions in place of the butter. When it comes to this recipe I have only tested it with dairy free butter in the place of regular butter. When you are ready to bake, remove from the freezer and let thaw for about 10 minutes before slicing. If you would like to make the dough ahead of time and bake later you can place the prepared log of dough in the freezer for about 3 weeks. To store these delicious shortbread cookies, you can leave them at room temperature in an airtight container for about 1 week. If you prefer to refrigerate them, then they will last for about 10 days. You will want to immediately sprinkle with crushed candy cane, then let the cookies sit to allow chocolate to harden. Then place chocolate in a microwave safe bowl, and heat in 20 second increments, stirring each time, until chocolate is melted and smooth.ĭip each cookie halfway into the melted chocolate and place back on the cooling rack. Once you are ready to decorate you will place candy canes into a baggy, and crush with a kitchen mallet or wooden spoon. Carefully remove from the baking sheet, and place on a cooling rack to cool completely. These are very delicate cookies, so once they are done baking, remove them from the oven, and let them sit on the baking sheet for 5 minutes, until firm. It is okay if they are not perfectly round! Place the cookies onto the parchment paper.īake for 8-10 minutes, until very lightly browned. Remove the chilled dough from the plastic wrap and cut into 1/4 inch cookies. Once you are ready to bake, preheat your oven to 350 degrees F, and prepare a baking sheet by placing parchment paper on top of the pan. You will then place the dough into the refrigerator for at least 2 hours. Place the ball of dough onto a piece of plastic wrap, and roll the dough, with the plastic wrap around it, into an 8 inch log. Mix on a low speed until it comes together. Then add your almond flour, vanilla extract, almond extract, and salt. This will take about 1 to 2 minutes for the butter and sugar to become whipped together. To make the dough, start by creaming the sugar and butter until smooth with your electric mixer on a low speed.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |