I’ve been so busy this year, I somehow made it to today without having done any holiday baking at all. I’m no Martha Stewart, but even I can’t deny that the smell of fresh baked cookies makes everything feel more like Christmas! With lots of encouragement and cheering on from the kids, I decided to try my hand at some gluten-free shortbread.
Shortbread cookies, more than sugar cookies or even gingerbread, have always represented Christmas to me. That buttery, crumbly, melt-in-your-mouth goodness… mmm!
I found a gluten-free shortbread recipe made with almond flour over at King Arthur Flour, and with a couple of minor edits, I think I’ve found my family’s go-to recipe.
The beautiful thing about shortbread is how easy it is to change it up and make it your own with various add-ins and flavourings. You can add chopped nuts (pecans, pistachios, walnuts, almonds, hazelnuts, peanuts, etc.), dried fruit (cranberries, raisins, apricots, etc.), citrus zest, cocoa powder, chocolate chips, spices (cinnamon, cardamom, ginger, etc.) or just about anything you can think of! Today I made a batch of classic shortbread and a second batch of pecan shortbread too.
I found it easiest to work with the dough rolled into a couple of mini logs and chilled in my freezer. I used my big chef’s knife to cut them into rounds that went onto parchment paper then straight into the oven.
Not counting the time the dough chilled in the freezer, the whole process took maybe 20 minutes. Very doable no matter how busy the day, and trust me these last couple of days before Christmas are very, very busy. They’re so easy to make, I was able to whip up enough to take to Christmas dinner at the grands too! I bet my traditional English father won’t even realize they’re gluten-free.
- 2 cups almond flour
- 6 tablespoons softened butter
- 5 tablespoons icing (confectioner's) sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Preheat oven to 350 degrees and line cookie sheet with parchment paper.
- Add all ingredients together and mix well.
- Roll dough into a log, wrap in plastic wrap, and place in fridge to chill for at least 30 minutes (or freezer for 15 minutes).
- Once chilled, slice into rounds about 1/2" thick and place on parchment paper.
- Bake for 14-15 minutes until the tops start to turn golden brown.
- Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to finish cooling.
- For pecan shortbread, just fold in 2/3 cup chopped pecans into the mixed dough before chilling.
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