Glazed Chai Shortbread Cookies (Gluten-Free Recipe)

Name: Glazed Chai Shortbread Cookies (Gluten-Free Recipe)
Prep time: 40 min
Total time: 2 h 30 min
Yield: 72 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 1/2 cup firmly packed brown sugar; 1 teaspoon gluten-free vanilla extract; 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; Glaze; 1 cup powdered sugar; 2 teaspoons gluten-free vanilla extract; 1 to 2 teaspoons water; Decorations; Decorator sugar, if desired

The distinct flavor of chai spices enhance these buttery melt-in-your-mouth shortbread cookies.

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Learn How it Works...

40 min

Prep Time

02 hrs 30 min

Total Time

Ingredients

1 cup Land O Lakes® Butter, softened

¹/₂ cup firmly packed brown sugar

1 teaspoon gluten-free vanilla extract

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

Glaze

1 cup powdered sugar

2 teaspoons gluten-free vanilla extract

1 to 2 teaspoons water

Decorations

Decorator sugar, if desired

*Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.

How to make

STEP 1

Combine butter, brown sugar and 1 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until mixture forms a dough.
STEP 2

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.
STEP 3

Heat oven to 375°F.
STEP 4

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.
STEP 5

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.

Tip #1

Gluten-Free 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.

Tip #2

Tip #3

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

50 Calories

2.5 Fat (g)

5 Cholesterol (mg)

30 Sodium (mg)

7 Carbohydrates (g)

0 Dietary Fiber

0 Protein (g)

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