Today’s Recipe: Gluten-free Shortbread Cookies

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GLUTEN-FREE SHORTBEAD COOKIES W/EGGNOG MERINGUE ICING

PREP TIME: 30 MINUTES, PLUS 3-4 HOURS CHILLING AND DRYING TIME
COOK TIME: 25 MINUTES
MAKES: ABOUT 40 COOKIES

Cookies:
1 cup whole almonds
1 cup certified gluten-free thick rolled oats
1 cup powdered sugar
1 1/3 cups white rice flour
1 cup melted butter

Eggnog Meringue Icing:
2 egg whites
2/3 cup sugar
1/2 t cream of tartar
1/2 t MaryJane’s ChillOver Powder
2 t eggnog
whole nutmeg for grating over icing

1. Make cookie dough: Add almonds and oats to a food processor and pulse into a fine meal. Add powdered sugar and rice flour; pulse to combine.
2. Add melted butter and pulse just until dough forms. Divide dough into 2 equal portions, wrap each in plastic wrap, and form into logs. Refrigerate for at least 2 hours.
3. Make icing: Fill a large saucepan about 1/3 full with water. Bring to a simmer over medium-high heat.
4. Add egg whites, sugar, cream of tartar, and ChillOver Powder to a stand mixer bowl or a heatproof bowl. Place bowl over simmering water. Whisking constantly, cook until mixture reaches 165°F (3-5 minutes). Remove from heat.
5. Using a stand mixer fitted with whisk attachment (or an electric mixer), whip mixture until stiff. Add eggnog and whip on high for an additional 5 minutes. Cover and refrigerate until ready to use (mixture will set up slightly in refrigerator).
6. Preheat oven to 325°F. Line two large baking sheets with parchment paper.
7. Unwrap dough and slice each log into 1/4”-thick rounds. Arrange rounds on prepared cookie sheets, leaving about 1″ of space between each round. Bake cookies for 20 minutes, or until edges begin to turn light golden brown. Cool on cookie sheets.
8. After cooling, ice with Eggnog Meringue Icing. Grate nutmeg over cookies and let icing dry for 1-2 hours. After the icing has dried, cookies can be stacked in an airtight container and refrigerated.

Gather ingredients.

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Make cookie dough: Add 1 cup whole almonds to a food processor.

shortbread-cookies_6345 Add 1 cup thick rolled oats and pulse into a fine meal.

shortbread-cookies_6350 Add 1 cup powdered sugar.

shortbread-cookies_6359 Add 1 1/3 cups rice flour.

shortbread-cookies_6368 Pulse to combine.

shortbread-cookies_6374 Add 1 cup melted butter.

shortbread-cookies_6379 Pulse just until dough forms.

shortbread-cookies_6385 Divide dough into 2 equal portions, wrap each in plastic wrap, and form into logs. Refrigerate for at least 2 hours.

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shortbread-cookies_6394shortbread-cookies_6397shortbread-cookies_6404 Make icing: Fill a large saucepan about 1/3 full with water. Bring to a simmer over medium high heat. Add 2 egg whites to a stand mixer bowl or a heatproof bowl.

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Add 2/3 cup sugar.

shortbread-cookies_6427 Add 1/2 t cream of tartar.

shortbread-cookies_6431 Add 1/2 t ChillOver Powder.

shortbread-cookies_6439 Place bowl over simmering water. Whisking constantly, cook until mixture reaches 165°F (3-5 minutes). Remove from heat.

shortbread-cookies_6449 Using a stand mixer fitted with whisk attachment (or an electric mixer), whip mixture until stiff. Add 2 t eggnog and whip on high for an additional 5 minutes.

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Cover and refrigerate until ready to use (mixture will set up slightly in refrigerator). Preheat oven to 325°F. Line two large baking sheets with parchment paper. Unwrap dough and slice each log into 1/4”-thick rounds.

shortbread-cookies_6497 Arrange rounds on prepared cookie sheets, leaving about 1″ of space between each round. Bake cookies for 20 minutes, or until edges begin to turn light golden brown. Cool on cookie sheets. After cooling, ice with Eggnog Meringue Icing.

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Grate nutmeg over cookies and let icing dry for 1-2 hours.

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After the icing has dried, cookies can be stacked in an airtight container and refrigerated.

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Leave a comment 9 Comments

  1. Winnie Nielsen says:

    These cookies look delicious! My daughter, who is gluten free comes home next week and I know she would love these. They look so easy to make as well. I think I might make some and add cardamon for that scandinavian touch!!

  2. Sandtruck says:

    Generally speaking, oats are not gluten free unless certified to be so. Cross contamination on processing equipment is the issue. People with celiac disease can’t eat non-certified oats. Fyi

    • MaryJane says:

      Here’s what my DIL Ashley (MaryJanesFarm food guru) had to say:
      Yes, it’s true that oats are not gluten-free unless they are certified. Please note that the recipe calls for certified gluten-free oats.

  3. We LOVE shortbread cookies! I will definitely be trying this recipe! Thanks! -Marci @ Stone Cottage Adventures

  4. Priscilla Dalton says:

    I am going to make these Christmas Day just for me
    I am Celiac and this recipe looks good. Thank you for sharing. Priscilla

  5. G. Blair says:

    Can the frosting be made w/out Chillover powder? Is there a substitute?

    • MaryJane says:

      We tested it with our ChillOver powder and made it specifically for that. If you try something else and it works, let us know!

  6. Krista says:

    We love shortbread cookies! I made some just the other day. I’m going to make these for Christmas, especially since my boys love eggnog!

  7. Krista says:

    My family loves shortbread cookies! I made some just the other day. I’m going to make these for Christmas, especially since my boys love eggnog!

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