This cookie recipe is perfect if you have family or guests coming for the holidays who are vegan or gluten-free. These shortbread cookies are gluten-free, egg-free, dairy-free and vegan. However, they are not suitable for people with nut allergies.
This shortbread recipe is very versatile. Last year, using this same recipe, I made Lemon Pillow Cookies that were filled with chocolate. This year I am making shortbread with dried cranberries. Omit the cranberries, and you could decorate each shortbread with half of a maraschino cherry. There are so many variations of shortbread that could be made using this recipe. Happy Holidays!
Ingredients
1 cup dairy-free, vegan margarine (such as Earth Balance), softened
1/2 cup icing sugar (organic, wheat-free)
1 teaspoon vanilla
2/3 cup almond flour
1 1/2 cups brown rice flour
1/2 cup cornstarch or tapioca starch
1/2 teaspoon baking powder
2 teaspoons lemon zest
1/2 cup dried cranberries (optional)
Directions
Preheat the oven to 350 degrees. Beat together the softened margarine with the icing sugar. Beat in the vanilla. Set aside.
Combine the almond flour, brown rice flour, cornstarch and baking powder. Stir in the lemon zest and dried cranberries.
Gradually add the dry ingredients to the margarine mixture. Roll into 1 inch balls and arrange on parchment lined baking sheets approximately 1 inch apart. Press down the cookies lightly with the palm of your hand or a fork.
Bake each sheet for about 17-20 minutes. If you are baking 2 sheets at a time, you will need to rotate the sheets halfway through, until the cookie edges crack.
Optional: Dust the cooled cookies with icing sugar.
