Glazed Chai Shortbread Cookies (Gluten-Free Recipe*)
The distinct flavor of chai spices enhance these buttery melt-in-your-mouth shortbread cookies.
40 min.prep time
1/2 cup firmly packed brown sugar
1 teaspoon gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
2 teaspoons pumpkin pie spice**
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup powdered sugar
2 teaspoons gluten-free vanilla
1 to 2 teaspoons water
Decorator sugar, if desired
Combine butter, brown sugar and 1 teaspoon vanilla in large bowl; beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until mixture forms a dough.
Divide dough into thirds. Shape each third into 6x1 1/2-inch square log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets. Bake 8-11 minutes or until lightly browned on edges. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar and 2 teaspoons vanilla in bowl; stir in enough water for desired drizzling consistency. Drizzle glaze over cooled cookies; let stand until glaze is set. Sprinkle with decorator sugar, if desired.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
**Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.