I always associate shortbead with Christmas.  My sister makes these wonderful cranberry pistachio shortbread cookies that are so good. Christmas is nowhere in sight and I’ve been craving shortbread like crazy for about a month.  Finally, I broke down after seeing an amazing looking recipe in my Bake in the Day cookbook.  I have adapted this recipe because I wanted something a little lighter and more Spring-like.

Bob’s Red Mill sent me Gluten Free almond meal to try out.  I have been sitting on pin and needles for the right recipe to use it in.  The addition of almond flour in these cookies is incredible.  It adds a light wonderful texture to them.  I’m not claiming these cookies are the healthiest, but they sure are good.

I can’t wait for you to try these gluten-free beauties.

Gluten Free Lemon Shortbread Cookies

Adapted from Back in the Day Cookbook

{ingredients}

2 sticks butter, softened

Juice and zest of 1 lemon

¼ tsp sea salt

1 ¼ C powdered sugar

1 C Bob’s Red Mill Almond Flour

1.5 C Bob’s Red Mill GF AP Flour

{directions}

In a medium bowl beat together butter, lemon juice and salt until creamy.

Slowly add in powdered sugar.

Add in almond meal and mix until just combine.

Slowly add in GF AP flour.  After 1 cup add a little more at a time until batter thickens and is just coming together.

Wrap dough in plastic wrap and place in fridge for at least 1 hour.

Preheat oven to 350*

Remove dough from fridge and let rest for 5 min.

Divide dough into two balls.  You can roll 1 tablespoon of dough out at a time and flatten on cookie sheet.  I formed my dough balls into long square shapes and cut 12 slices, each.

Bake cookies for 8-10 minutes.

*Bob’s Red Mill provided me with the almond flour used in this recipe.  My opinions of the product are my own and I wouldn’t share it with you if I didn’t think it was great!

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