Name: Gluten-Free Earl Grey Shortbread Cookies
Ingredients: 1 cup almond flour; 3 tbsp butter, softened; 3 tbsp confectioners’ sugar; 1/8 tsp salt; 1/2 tsp lemon zest; 1 tsp Earl Grey tea leaves, crushed (a mortar and pestle work great here, but you can get good results with your thumb and forefinger, too)

Description

Simple ingredient come together to accompany your morning tea with a sweet treat.

Ingredients

Scale

1 cup almond flour
3 tbsp butter, softened
3 tbsp confectioners’ sugar
1/8 tsp salt
1/2 tsp lemon zest
1 tsp Earl Grey tea leaves, crushed (a mortar and pestle work great here, but you can get good results with your thumb and forefinger, too)

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Instructions

Preheat the oven to 350° F.
Mix all of the ingredients in a small bowl until a cohesive dough forms. Unlike pie dough, you’re not going for flaky, so make sure the butter is completely incorporated. Even small chunks will make your cookies too fragile.
Let the dough rest in the refrigerator for about 30 minutes. During that time, line a baking sheet with parchment paper.
Divide the dough in half, then divide each half evenly into six pieces, for a total of 12 pieces. Form the pieces into balls, then drop them onto the prepared baking sheet, arranging the balls of dough about 1 1/2″ to 2″ apart.
Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.
Bake for 5 minutes, then rotate the baking sheet, front to back.
Continue baking for an additional 4-5 minutes, until they start to turn light golden brown on top.
Allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days; freeze for longer storage.