Скачать или смотреть Our Favorite Fall Recipes | Allergen Friendly Shortbread Cookies

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GUYS! These gluten free, dairy free, & egg free shortbread cookies are to die for!!! If you have multiple food allergies, just know that you are not alone! We both have several food allergies. You can make so many things with this recipe! CC has made tea pot cookies, tea bag cookies, and tart crust with it so far. We hope that you try this delicious recipe and let us know how you liked them.
Thanks for watching!
💝, CC and LULU

Similar Wilton concentrated gel kit: https://www.amazon.com/dp/B0000CFMU7/...

Wilton sprinkles: https://www.amazon.com/dp/B0001XXB3E/...

Similar marble rolling pin: https://www.amazon.com/dp/B0000VLPAS/...


CC’s Allergen Friendly Shortbread Cookies:
Ingredients:
Cookies:
2 cups gluten free flour
1/4 cup almond flour
1/3 cup sugar
1/3 cup brown sugar
1 t. salt
1 t. vanilla
2 t. almond extract
1 cup softened dairy free butter

Glaze:
1/2 t. almond extract
2 & 1/2 cups powdered sugar
3/8 cup light corn syrup
3/8 cup dairy free milk substitute (can use any dairy free milk, but we prefer ripple half and half from Whole Foods)

Whip together the butter, sugar, brown sugar, vanilla, & almond extract. Then slowly add your dry ingredients, gluten free flour, almond flour, & salt. Divide the dough into two round disks and wrap them each in plastic wrap. Put them in the fridge to cool for 30 minutes (can be longer). Once cooled, spread some gluten free flour and role them out with a rolling pin. Use cookie cutters and then place on a baking sheet. Prick wholes into the cookies with a fork before baking. Bake at 350 for 12-14 minutes. To make the glaze, combine powdered sugar, light corn syrup, dairy free half & half, & almond extract and stir till there are no more lumps. You can add food coloring if desired. Once cookies are done, dip them in the glaze, top them with sprinkles, and let them sit to dry for a bit. Enjoy!