ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)
These melt in your mouth shortbread cookies are a family favorite at Christmas time. They are very delicate, so I usually make them in a one or two bite size. This recipe works best with a blend of gluten-free flours, rather than a single flour. The recipe was tested with recipe #208061.
Provided by Queen Bead
Categories Dessert
Time 2h
Yield 80 cookies
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 68.9, Fat 4.7, SaturatedFat 3, Cholesterol 17.5, Sodium 34.5, Carbohydrate 6.7, Sugar 6.5, Protein 0.2
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