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Almond Shortbread Cookies
These gluten-free almond shortbread cookies deliver a rich, buttery bite that practically melts in your mouth. A simple blend of rice flour and butter creates a tender, crumbly texture that rivals any traditional wheat-based recipe. They come together quickly for an easy afternoon baking project or a sweet addition to a holiday cookie tin. A single sliced almond and a sprinkle of coarse sugar on top provide a satisfying crunch and a beautiful bakery-style finish.
Ingredients
- ¾ cup butter, softened
- ¼ cup granulated sugar
- 1 teaspoon almond extract
- 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
- ¼ teaspoon gluten-free baking powder
- 48 sliced almonds (about 1 tablespoon)
- 1 tablespoon coarse sugar
Instructions
- 1Preheat the oven to 350F.
- 2Combine the softened butter, granulated sugar, and almond extract in a large mixing bowl. Beat the ingredients on medium speed until the mixture becomes smooth and creamy.
- 3Add the gluten-free rice flour blend and baking powder to the butter mixture. Beat until well combined, then gather the crumbly dough and shape it into a solid ball.
- 4Transfer the dough to a lightly floured surface and roll it out to a quarter-inch thickness.
- 5Cut out circles using a one and three-quarter-inch round cookie cutter. Arrange the rounds half an inch apart on ungreased baking sheets.
- 6Press a single sliced almond gently into the center of each cookie and sprinkle the tops evenly with coarse sugar.
- 7Bake for 12 to 15 minutes until the cookies are set. Let them rest on the baking sheets for one minute before transferring to wire racks to cool completely.