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Gluten-Free Shortbread

Gluten-Free Earl Grey Cranberry-Orange Shortbread

These gluten-free Earl Grey Cranberry-Orange Shortbread cookies are infused with a hint of tea and flavored with grated orange rind and dried cranberries.

Course Cookies
Cuisine Canadian
Keyword cookies,, gluten free cookie recipe, gluten free cookies, gluten-free
Servings 12
My Island Bistro Kitchen My Island Bistro Kitchen - Barbara

Ingredients

  • ½ cup unsalted butter, softened at room temperature
  • ½ cup sifted icing sugar (aka confectioner’s or powdered sugar)
  • ¾ tsp finely grated orange rind
  • 1/2 tsp pure vanilla
  • 1/8 tsp almond flavoring
  • ¾ cup gluten-free baking flour (e.g., Bob's Red Mill, Namaste, or Cup4Cup)
  • ¼ cup fine almond flour
  • 1½ tbsp cornstarch
  • ¼ tsp salt
  • ¾ tsp finely ground Earl Grey tea leaves
  • ¼ cup finely chopped dried cranberries

Instructions

  1. Cream butter and sugar together until smooth.  Beat in orange rind, vanilla, and almond flavoring.
  2. Whisk flours, cornstarch, salt, and ground tea leaves together.  Blend dry ingredients into creamed mixture until just combined.  Stir in cranberries.
  3. Form dough into log approximately 1½” in diameter.  Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder.  Draw cylinder sides together and secure with masking tape.  Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
  4. Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices.  Place cookies on prepared baking sheets, spacing the cookies about 1½” apart.  Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking.  Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
  5. Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Recipe Notes

[Copyright My Island Bistro Kitchen]

Yield:  Approximately 24 cookies