A family favorite at our house is Berry Shortbread Cookies – or as my brother calls them, “Jelly Goodness”. I have been making these cookies for about 15 years, but after discovering that I was gluten intolerant a year ago, I needed to revamp the recipe so I could still enjoy these amazing cookies myself.
Here is a gluten-free version that everyone will enjoy!
Gluten-free Berry Shortbread Cookies
1/3 cup granulated sugar
5 tablespoons butter, softened
1 ½ teaspoons vanilla extract
1 large egg
¾ cup buckwheat flour
¼ cup tapioca flour
2 tablespoons cornstarch
¼ teaspoon baking powder
¼ teaspoon sea salt
½ cup berry preserves, jam or compote
¾ cup of powered sugar
1 ½ tablespoons of lemon juice
½ teaspoons almond extract
1. Preheat Oven to 375 degrees.
2. Beat granulated sugar and butter until light and fluffy. Blend in egg and vanilla.
3. Mix dry ingredients together in a bowl and whisk. Mix dry mixture together with sugar mixture.
4. Turn dough onto a floured surface. Divide dough in half and gently roll into a 12 inch log (dough will be very soft). Place on a baking sheet lined with parchment paper and using your finger, make a ½ channel in the middle of the log. Spoon jam into the center of the logs.
5. Bake at 375 degrees for about 20 minutes or until lightly brown. Slide parchment with cookie logs onto a cutting board (it’s so much easier to just slide the whole piece of parchment to the cutting board.) Immediately cut the log at a diagonal into individual cookies (about an inch wide).
6. Whip together the powered sugar, lemon juice and vanilla extract. Drizzle over the cookies. Continue to cool cookies.
Enjoy my friends!!!